Asparagus with sauce gribiche (recipe)
| Asparagus with sauce gribiche (recipe) | |
|---|---|
| Name | Asparagus with sauce gribiche |
| Ingredients | Asparagus spears • Eggs • Egg • White wine vinegar • Fleur de sel • Fresh ground black pepper • Capers • Pickles • Fresh parsley • Fresh chervil • Fresh chives • Fresh cilantro • Parsley • Chervil |
| Cooktime (in hours) | 0.083333333 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.333333333 |
| Keto friendliness | Keto friendly |
| Calories | 244.6 |
| Fat | 22.5 |
| Protein | 7.7 |
| Carbohydrate | 4.6 |
| Fiber | 2.2 |
| Net carbohydrates | 2.4 |
| Sugar | 1.4 |
| Saturated fat | 3.1 |
| Cholesterol (mg) | 155 |
| Sodium | 239.9 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Asparagus with sauce gribiche (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Asparagus with sauce gribiche (recipe) details
Asparagus with sauce gribiche (recipe) image(external)
Recipe instructions
- Bring a large pot of salted water to a boil; prepare an ice water bath.
- Cook asparagus until crisp-tender, about 4 to 5 minutes depending on size; plunge into water bath, then pat dry with paper towels.
- Asparagus can also be pan fried, just until the tips are golden, instead of blanching.
- Coarsely chop the egg whites and set aside; push the yolks through a sieve into a medium sized bowl.
- Separate the egg and place the yolk into a large bowl; reserve the white for another use.
- Whisk mustard and vinegar into the egg yolk; season with salt and pepper.
- Slowly whisk in oil until emulsified and thickened.
- Fold in capers, cornichons, herbs, egg whites, and egg yolks; taste and season again with salt and pepper, if needed.
- Arrange asparagus on a serving platter, or individual plates; top with several dollops of the sauce and garnish with parsley or chervil sprigs.
- NOTE: If substituting with mayonnaise, use about 1/2 cup of that (or more to taste) and leave out the egg entirely. Use mustard and vinegar to taste as well as the salt and pepper. Leave out the oil
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Food tags
European,
Asparagus with sauce gribiche (recipe) details
Time:
Prep Time in Hours and Mins:20M
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Contributors: Prab R. Tumpati, MD
