Food & Cooking Recipes Salad Recipes Grilled Asparagus With Caper-Cornichon Vinaigrette 5.0 (1) 1 Review Try our favorite spring salad when entertaining. By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on August 23, 2023 Rate PRINT Share Total Time: 20 mins Yield: 4 to 6 Serves Jump to recipe Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this grilled asparagus salad takes a modern approach: grilling the spears, then piling them on a platter with sliced hard-cooked eggs for a bright, celebratory presentation. The mustard vinaigrette, chock-full of cornichons and capers, preserves all the briny goodness of the original sauce. It's a punchy way to enjoy asparagus, whether as part of a spring brunch or a leisurely summer dinner. It's also a 20-minute side dish that would work well on your Easter table. Gentl and Hyers 31 Asparagus Recipes That Make the Most of Our Favorite Spring Vegetable Shopping for Asparagus For fat spears of asparagus, choose ones that are firmly upright, with smooth skins and unspoiled tips.For thin asparagus, choose supple spears and make sure their stems are not wrinkled (indicating dehydration or woodiness). Cleaning Asparagus Asparagus can be gritty. To dislodge sand and soil, soak the spears in plenty of water, swishing. Then store covered in the refrigerator. 22 Delectable Egg Dishes for Brunch Cook Mode (Keep screen awake) Ingredients 3 large eggs 1 tablespoon white-wine or Champagne vinegar 1 tablespoon country-style Dijon mustard ¾ teaspoon sugar ¼ cup extra-virgin olive oil, plus more for drizzling 2 tablespoons capers, drained and coarsely chopped 2 tablespoons finely chopped small cornichons (about 6) 2 teaspoons fresh thyme leaves Kosher salt and freshly ground pepper 1 pound asparagus, trimmed Directions Prep ice-water bath and boil eggs: Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Cool eggs: peel and slice: Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds. Make mustard vinaigrette: Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste. Grill asparagus: Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Assemble dish and serve: Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve. Gentl and Hyers Variations You can also make this dish substituting leeks for the asparagus or using a combination of asparagus and leeks.The mustard vinaigrette makes a wonderful accompaniment for grilled or roasted fish. Other Asparagus Salad Recipes to Try: Grilled Asparagus and Farro Salad Asparagus and Walnut Salad Pea and Asparagus Salad Little Gems, Asparagus, and Peas with Creamy Mustard Vinaigrette Asparagus, Spinach, and Crisped-Prosciutto Salad Originally appeared: Martha Stewart Living, April 2021 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.