Grilled asparagus with gribiche sauce

Ingredients:

• 0.7 kg asparagus, trimmed
• Olive oil to brush the asparagus
• 4 hard-boiled egg yolks
• 1 tbsp finely chopped fresh tarragon leaves
• 2 tbsp. capers, dried
• 6 gherkins, diced
• 1 and 1/4 cups olive oil
• 1/4 cup white wine vinegar

Preparation:

1. Preheat the grill to medium heat. Brush the asparagus with olive oil and season with salt and black pepper to taste. Grill for 2-3 minutes per side, or until just cooked through. Remove the asparagus from the grill and place on a serving platter.

2. Gribish sauce

   
   Place the boiled egg yolks, tarragon, capers, gherkins, salt, and pepper in a food processor and pulse until combined. With the processor running, gradually pour in the olive oil until it forms an emulsion. Add enough white vinegar to thin the sauce. Taste and adjust the seasoning with salt and pepper if needed. Pour the sauce over the asparagus. Serve with lamb.