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Home Recipes
Breakfast & Brunch

Grilled Asparagus With Caper-Cornichon Vinaigrette

Try our favorite spring salad when entertaining.

Ingredients :

    3 large eggs
    1 tablespoon white-wine or Champagne vinegar
    1 tablespoon country-style Dijon mustard
    ¾ teaspoon sugar
    ¼ cup extra-virgin olive oil, plus more for drizzling
    2 tablespoons capers, drained and coarsely chopped
    2 tablespoons finely chopped small cornichons (about 6)
    2 teaspoons fresh thyme leaves
    Kosher salt and freshly ground pepper
    1 pound asparagus, trimmed

Direction :

    Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes.
    Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
    Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
    Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes.
    Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.

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Contact Info

681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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