Whilst perusing the internet the other day, I came across a recipe for Grilled Asparagus with Egg and Chorizo by David Bazirgan of a restaurant called Dirty Habit, located in San Francisco. It’s brilliant. Perfect spring asparagus highlighted by the unctuous richness of the almighty egg yolk, punctuated with bright red wine vinegar and accented by spicy, salty chorizo.
He calls this magical sauce a deconstructed version of a “Sauce Gribiche” which is traditionally a cold egg sauce made my emulsifying hard cooked egg yolks with a neutral oil, such as grapeseed. Then the hard cooked whites get julienned and tossed in and the sauce is finished with all sorts of briny elements, such as capers, cornichon and some nice herbals in the form of parsley and chervil. It is typically served with chicken or fish, calf’s head or tripe in the French tradition.
David’s twist on the classic sauce is a breath of fresh air and the perfect accompaniment to the sweet, candy-like yet grassy quality of perfectly in-season asparagus. He uses soft boiled eggs in place of the hard boiled, mashes them with a fork and stirs in vinegar, olive oil, Spanish-style cured chorizo and fresh parsley. It’s easy to prepare and instantly makes asparagus even fancier than it already is on it’s own! And lucky for me, I had just found and purchased some of the most beautiful purple asparagus I have ever seen at The Farmer’s Market…
Roasted Asparagus with Modern Sauce Gribiche
Recipe adapted from Michael Bazirgan
- 1 bunch farm fresh spring asparagus, ends trimmed
- 1 egg
- 2 tablespoons Spanish-style cured Chorizo, finely diced
- 1 tablespoon shallot, finely minced
- 1 tablespoon fresh parsley, minced
- 1/2 tablespoon red wine vinegar
- 1/4 cup good olive oil, plus some for drizzling
- salt and pepper
Preheat your oven to 400 degrees. On a baking sheet lined with aluminum foil, place your asparagus spears in a single layer. Drizzle to coat with olive oil and season with salt and pepper. Roast in the oven 10-15 minutes, until tender and beginning to brown.
(I had a few stalks of green asparagus kicking around in my fridge, didn’t want them to feel left out!)
Bring a small pot of water to a boil. Carefully drop in the egg and lower the water to a bare simmer. Let egg cook for six minutes before removing it with a strainer and running it under cold water to stop the cooking. Peel the egg gently.
Place the peeled soft boiled egg into a bowl and mash with a fork, breaking up all the large pieces of white and mixing them with the yolk. Drizzle in the olive oil and vinegar, mix together with the fork and taste for seasoning. Add salt and pepper as necessary. Stir in the chorizo, shallot and parsley and taste once more.
Lay the asparagus on a plate and spoon the sauce over. Serve with toasted or fried bread for mopping up any bit of sauce that may happen to remain on the plate once the asparagus is gone!