Asparagus with Sauce Gribiche

Adapted from a recipe by Janneke Vreugdenhil

Ingredients

1 kg white asparagus

Sauce:

2 eggs

1 teaspoon Dijon mustard

125 ml peanut oil

1 tablespoon white wine vinegar

½ tablespoon capers, roughly chopped

1 ½ tablespoons finely chopped herbs (preferably a mixture of chervil, tarragon and parsley)

1. Peel the asparagus with a cheese slicer. Don't use a vegetable peeler!
2. Put the asparagus and two whole eggs in a large pot of salted water. Bring to a boil and boil for 1 minute with the lid on the pot.
3. Transfer the pot to the EcoStoof® for 20 minutes.

Sauce:

1. Remove the eggs from the pot and plunge into cold water to cool. Peel and halve.
2. Remove the yolks and place in a bowl with the mustard, vinegar and a pinch of salt.
3. Whisk together until smooth.
4. Add the oil while beating continuously, first in small drops and then in a thin stream until a thick mayonnaise has formed.
5. Chop the egg whites coarsely and mix them into the sauce with the capers and herbs.
6. Season to taste with salt and freshly-milled pepper.
7. Lay the asparagus on a plate and serve the sauce gribiche in a small bowl alongside.
8.