Asparagus with Gribiche Sauce

Based on a recipe by Janneke Vreugdenhil

Ingredients

1 kg asparagus

Sauce:

2 eggs

1 tsp Dijon mustard

125 ml peanut oil

1 tbsp white wine vinegar

½ tbsp capers, roughly chopped

1 ½ tbsp herbs (ideally a mixture of chervil, tarragon and parsley), finely chopped

1. Peel the asparagus roughly with a cheese slicer. Do not use a paring knife!
2. Place the asparagus and the two eggs in a large pot with salted water. Bring to a boil and cook for one minute with the lid on.
3. Then place the pot in the EcoStoof® for 20 minutes.

Sauce:

1. Remove the eggs from the pot, rinse, peel and halve them.
2. Scoop out the yolks and place them in a bowl with mustard, vinegar and a pinch of salt.
3. Whisk until smooth.
4. Now, while whisking, add the oil, first drop by drop and then in a thin stream, until a thick mayonnaise forms.
5. Roughly chop the egg whites and mix them into the sauce along with the capers and herbs.
6. Season everything with salt and freshly ground pepper.
7. Place the asparagus in a bowl and serve the Gribiche in a small separate dish.
8.