Asparagus with Gribiche sauce

From a recipe by Janneke Vreugdenhil

Ingredients

1 kg asparagus

Sauce:

2 eggs

1 teaspoon Dijon mustard

125 ml peanut oil

1 tablespoon white wine vinegar

½ tablespoon capers, coarsely chopped

1 ½ tablespoon finely chopped herbs (preferably a mix of chervil, tarragon, and parsley)

1. Peel the asparagus thickly with a cheese slicer. Do not use a vegetable peeler!
2. Place the asparagus and two eggs in a large pot with salted water. Bring to a boil and cook for 1 minute with the lid on the pot.
3. Place the pot in the EcoStoof for 20 minutes.

Sauce:

1. Remove the eggs from the pot, shock them, peel, and halve.
2. Scoop out the yolks and place them in a bowl with the mustard, vinegar, and a pinch of salt.
3. Whisk until smooth.
4. Now, while whisking, add the oil first drop by drop, then in a thin stream, until a thick mayonnaise forms.
5. Chop the egg whites coarsely and mix with the capers and herbs into the sauce.
6. Season with salt and freshly ground pepper to taste.
7. Arrange the asparagus on a platter and serve the gribiche in a separate bowl.
8.  

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