Asparagus with sauce gribiche and fried capers from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 220) by Christopher Kimball

  • shallots
  • asparagus
  • capers
  • parsley
  • tarragon
  • grapeseed oil
  • white balsamic vinegar
  • prepared horseradish
  • hard-cooked eggs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on May 13, 2020

    This was delicious. First time making this classic French sauce and now I want to eat it on everything. Didn't have horseradish so left it out. Made a half batch and had a bit of sauce left over.

  • Aggie92 on April 22, 2019

    This was a last minute addition to our Easter Sunday dinner. As a result, I did not have any fresh tarragon, so I substituted 2 tsp. of crumbled dried tarragon. This dish was spectacular and had so much flavor. The fried capers were a nice addition, but splattered oil all over the stove and everything around it, and made a mess (despite the fact that I dried them well with paper towels). All in all, a great dish for company.

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