Asparagus with Jammy Egg and Pickle Dressing

This dressing is based on the classic French sauce called gribiche, a textured vinaigrette made with hard-boiled eggs, capers, and cornichons. It can accompany vegetables as it does here, and it’s also pretty terrific spooned over crispy-skinned fish or roasted salmon. One note about the asparagus: I prefer a medium- or thick-stalked asparagus for heft. Pencil-thin asparagus would get upstaged for sure.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

From the Market Sherry vinegar Cornichons Castelvetrano olives Parsley Asparagus Spin It Unseasoned rice vinegar, white wine vinegar, and/or coconut vinegar can replace the sherry vinegar Any sour pickled cucumber can replace the cornichons; use about a quarter of one At Home Shallot Salt and pepper Lemon Eggs Dijon mustard Olive oil Spin It Replace shallot with ¼ red onion Add a couple of minced anchovies to the dressing, if desired Get Ahead The eggs and asparagus can be cooked several hours in advance; cover and refrigerate. The dressing (without parsley) can be made up to a day in advance; cover and refrigerate. Stir in parsley right before serving.

Step 2

on with salt. Juice lemon into a small liquid measuring cup, then add enough vinegar to measure ⅓ cup total. Pour lemon-vinegar mixture over shallot. Let sit while you prep the remaining ingredients.

Step 3

Thinly slice the cornichons into rounds and place in a small bowl. Smash and pit the olives, then tear the flesh into small pieces; add to the bowl. Pluck the parsley leaves with some tender stem attached, then gather them up on your cutting board and thinly slice into ribbons (save the remaining parsley stems for making stock). Set cornichon-olive mixture and parsley aside separately.

Step 4

Bring a medium pot of water to a boil over high heat; fill a medium bowl with ice and water. Lower eggs into boiling water and cook 7 minutes for jammy yolks. Use a slotted spoon or mesh spider to transfer eggs to ice water and let cool; reserve both ice water and boiling water.

Step 5

Snap off woody ends of the asparagus, then peel bottom two-thirds of stalks. Season boiling water very generously with salt. Add the asparagus and cook until bright green and crisp-tender, 3 minutes. Transfer to ice bath to cool, then pat dry with a clean kitchen towel and arrange on a platter.

Step 6

Peel and quarter eggs. Arrange them on and around asparagus. Whisk mustard into shallot mixture, then slowly whisk in olive oil (it won’t completely emulsify, but the mixture should thicken). Stir in cornichons, olives, and parsley. Taste dressing and adjust with salt and pepper; spoon over eggs and asparagus.

Step 7

From the Market