White Asparagus with Gribiche Sauce and Edible Flowers Recipe

Prep Time Cook Time Serves
10m 8m 6 appetizer servings

White asparagus is a seasonal favorite of the French. At first I found just the look of them a little off putting – not like the vibrant green stalks you usually associate with asparagus – but they really are worth a try. This is a vegetable to be enjoyed in the season and with a flavorful sauce. The asparagus themselves are not particularly tasty but they stand up well to a tart lemon or spicy mustard sauce.


  • 2 dozen white asparagus, trimmed and stems peeled (see cook’s note)
  • 3 hard boiled eggs, yolks separated and reserved
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon capers, chopped
  • 1 tablespoon chopped fresh tarragon
  • 4 mini cornichon, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Edible flowers, for serving (optional)


Bring a large pot of water to a gentle boil and prepare an ice bath in a large bowl on the side. Working in two batches, add the asparagus to the boiling water and cook until just tender, about 5-7 minutes. Be careful not to overcook the asparagus as they will lose their shape and start to wilt. Transfer the cooked asparagus to the ice bath to stop the cooking. Remove and drain on a paper towel-lined plate. Repeat process with second batch of asparagus.

In a small bowl, mash together the egg yolks and mustard with a fork until they form a paste. Add the vinegar and whisk to combine. While whisking, add the oil in a slow and steady stream to make an emulsified sauce. Stir in the capers, tarragon, cornichon, salt and pepper. Taste and adjust the salt and pepper to your liking. Keep in the fridge until ready to use.

To plate, crisscross a few asparagus on six individual plates. Drizzle a bit of sauce all around and top with a few edible flowers, if desired. They add color to the plate and are perfect for a springtime celebration.


I find it easiest to lay the asparagus on a board while I peel them so they don’t snap. I also trim the bottoms of the asparagus so they are all the same length as I find it presents better on the plate.

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