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Grilled Asparagus with Fines Herbes Sauce

By
Andrew Chase
The egg yolk in this sauce is heated to kill any harmful bacteria that might exist in a classical mayonnaise made with raw egg yolks.

Ingredients

  • 2 lbs  (1 kg)  asparagus, trimmed
  • 1 tbsp  (15 mL)  olive or vegetable oil
  • 1/4 tsp  (1 mL)  salt
  • Fines Herbes Sauce:
  • 1 egg yolk
  • 2 tbsp  (30 mL)  lemon juice
  • 1 tbsp  (15 mL)  white wine vinegar
  • 1 small clove garlic, minced
  • 1 tsp  (5 mL)  Dijon mustard
  • Pinch each salt and pepper
  • 1/2 cup  (125 mL)  extra-virgin olive oil
  • 1 tbsp  (15 mL)  each chopped fresh chives, tarragon and chervil or parsley

Preparation

Fines Herbes Sauce: In heatproof bowl set over saucepan of gently simmering water, whisk egg yolk, lemon juice and vinegar until slightly thickened, about 2 minutes. Remove from heat; whisk in garlic, mustard, salt and pepper. Whisking constantly, drizzle in olive oil, a few drops at a time, until thick and opaque. Whisk in chives, tarragon and chervil. (Make-ahead: Place wrap directly on surface; refrigerate for up to 1 day.)

In bowl, toss asparagus with oil and salt. Grill asparagus on greased grill over medium-high heat, with lid closed and turning occasionally, until tender-crisp, about 6 minutes. (Make-ahead: Let cool for 10 minutes. Cover and refrigerate for up to 1 day. Let come to room temperature.) Transfer to platter and drizzle sauce over top.
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