Plate with grilled asparagus spears topped with a creamy herb sauce, placed on a marble countertop alongside two metal grill mats.

GRILLED ASPARAGUS WITH SAUCE GRIBICHE

Serves: 2–4
Cook Time: 10 minutes
Equipment: Grill Pan, The Chef’s Press 13 or 18 oz. Silicone brush

Asparagus Ingredients:

  • 1 bunch thick asparagus, ends trimmed

  • 1 tbsp olive oil

  • ½ tsp flaky sea salt, plus more to finish.

Asparagus Instructions:

  1. Prep the asparagus:
    Rinse and pat dry your asparagus. Snap off the woody ends. Instead of trimming the ends with a knife, hold a stalk of asparagus with both hands—one near the base and one closer to the middle—and gently bend it until it naturally snaps. Asparagus will break exactly where the woody, tough part ends and the tender, edible part begins. Asparagus ends can be made into soup.  On a tray, brush the spears with olive oil, salt, and a few cracks of pepper until evenly coated. Pro tip- run a skewer through the thick end, 6 spears at a time for ease of turning and managing while cooking.

2. Heat the grill pan
Place your grill pan over medium-high heat. Let it get hot—you're looking for a quick sear, but not so hot that the asparagus does not cook through. If you have a surface (laser) thermometer, it should show a temp of at least 375 degrees.

3. Grill with intention
Lay the asparagus in a single layer across the pan. Use The Chef’s Press to weigh them down. Be sure to put more weight on the thick ends, You can stack or shingle The Chefs Presses depending on the size of your asparagus. This encourages full contact with the grill ridges, helping the thicker ends cook as evenly as the tips.

4. Cook 
Grill for 2 minutes, then rotate the asparagus, checking every minute for even marks, and press again. The Chefs Press will speed up cooking time, so check often. Continue cooking for another 2-3 minutes, depending on thickness. You’re looking for tender with a bit of snap and char.

5. Finish & Serve

Remove from the pan and transfer to a tray lined with paper towels.

6. Plating

Lay the Asparagus Spears on a platter, sprinkle with flaky salt, and spoon the Sauce Gribiche over the middle of the asparagus.  Serve right away.

Print Recipe
Print Recipe

Serves: 2–4
Cook Time: 30 minutes
Sauce Gribiche Ingredients:

  • 2 large eggs (hard-boiled)

  • 1 tsp Dijon mustard

  • 1 Tbsp red wine vinegar

  • 6 Tbsp neutral oil (like grapeseed or light olive oil)

  • 1 Tbsp capers, rinsed and chopped

  • 4 cornichons, finely chopped

  • 1 Tbsp chopped flat-leaf parsley

  • 1 Tbsp  tarragon 

  • Salt and freshly ground black pepper, to taste

Sauce Gribiche Instructions:

1. Cooking Hard-Boiled Eggs 

  • Place the eggs in the pot in a single layer. Add cold water to cover. Turn the heat to high. Once the water comes to a rapid boil, turn the heat off and cover. Allow the eggs to cook for 12 minutes for a firm yolk. 

  • Place the eggs in an ice bath with plenty of ice. This is an important step, cooling the gas quickly and thoroughly for about 15 minutes. 

  • Once cooled, peel and separate the egg yolks and whites. 

2. Egg Yolk Emulsion 

  • In a medium-sized bowl, mash the egg yolk until smooth with the mustard and red wine vinegar.

  • Slowly drizzle in the oil while whisking to create a loose emulsion (it should resemble a slightly thick vinaigrette).

  • Mix the red wine vinegar into the egg yolk emulsion. 

3. Chopped Egg Whites 

  • Chop the egg whites into small cubes. 

4. Chopped Cornichon and Capers 

  • Rough chop, it is nice if they are not too small, the texture and burst of salty brine adds to the experience of the Sauce Gribiche. Add the chopped Cornichons and Capers to the egg yolk emulsion. 

5. Chopped Herbs 

  • Chop the Italian flat parsley and tarragon separately. You are looking for a rough chop. 

6. Folding Together 

  • Add the herbs and cubed egg whites, stir to combine. 

  • Adjust the seasoning with salt and fresh cracked black pepper.

A plate with fresh herbs, pickles, and soft-boiled eggs near two bowls of oil and hot sauce on a marble surface.
Fresh asparagus and boiled eggs on a marble surface.
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Fresh asparagus on a black plate, a bowl of scrambled eggs with a fork, a plate with chopped herbs and peeled boiled eggs, and a marble countertop.
Empty glass cup on a wire rack with asparagus on a black tray, a cheese slicer, and a plate with a partially eaten boiled egg in the background.
Ingredients for cooking including chopped cheese, chopped green herbs, chopped pickles, chopped white cheese, and fresh asparagus on a marble countertop.
A kitchen countertop with fresh asparagus, chopped pickles, and chopped herbs, a bowl of scrambled eggs garnished with chopped pickles and herbs, and a plate of chopped herbs, pickles, and herbs.
Freshly prepared green asparagus next to a bowl of scrambled eggs with herbs and a fork.
A bowl of scrambled eggs with chopped white cheese on top, beside fresh asparagus spears and a grater on a marble countertop.
Green asparagus spears grilling on a stovetop.