Asparagus is back on the shelves, but only for a few months. This spring vegetable is in peak season from April to June, so you have to take advantage of it to cook it in every way. In savory pie, in risotto or in a delicious risotto, asparagus can be used in many recipes. For white asparagus, keep it simple and serve it with a delicious shallot, pickle and egg sauce.
On Instagram, content creator Le Jaja Gourmand reveals his secret sauce recipe to accompany white asparagus. On his account, he welcomes foodies and wine lovers with open arms to share with them recipes, each more delicious than the last. In his secret sauce, the cook mixes capers, hard-boiled eggs and mustard. The most discerning gourmets will have recognized a recipe inspired by sauce gribiche. A dish whose texture and recipe are reminiscent of mayonnaise, with the big difference that the eggs are not raw. Here’s how to make white asparagus with this famous secret sauce.
The secret recipe for the perfect sauce to accompany white asparagus
Ingredients for two people
- 10 white asparagus
- 1 grosse échalote
- 1 bunch of chives
- 2 cuillères à café de câpres
- 6 Ã 8 cornichons
- 3 hard-boiled eggs
- 1 raw egg yolk
- 1 tablespoon of whole-grain mustard
- Oil of your choice
- A drizzle of cider vinegar
- Salt and pepper
Steps to follow
- To start, prepare the asparagus. Cut the stems of each vegetable and peel them. The goal is to remove the stringy skin.
- Steam the asparagus. Allow around twenty minutes, or even less depending on their size. To check doneness, do the knife test. Then, reserve them in the fridge.
- Next, prepare the ingredients for the sauce. Chop the chives, finely chop the shallot and chop the capers and gherkins.
- Cut the hard-boiled eggs in half to recover the yolk. In a salad bowl, crumble the yolks and add a raw egg yolk, as well as the mustard, salt and pepper, then mix. Blend the mayonnaise mixture, adding oil as you go.
- Pour in a drizzle of cider vinegar. Mix again and incorporate the rest of the filling, as well as the egg whites chopped into small pieces.
- To serve, line the sauce in a dish or plate and place the cold asparagus on top.
Tired of steaming? Test cooking white asparagus in foil
To change from simple steaming, opt for cooking asparagus in foil. To do this, place your peeled vegetables in a sheet of baking paper with a little olive oil, parmesan, aromatic herbs of your choice and a little lemon. Bake everything for around thirty minutes at 210 degrees. You can enjoy the asparagus both hot and cold with the famous secret sauce.
