Grilled Asparagus with Fines Herbes Sauce

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By: Andrew Chase

The egg yolk in this sauce is heated to kill any harmful bacteria that might exist in a classical mayonnaise made with raw egg yolks.

Ingredients

2 lbs (1 kg) asparagus, trimmed; 1 tbsp (15 mL) olive or vegetable oil; 1/4 tsp (1 mL) salt
Fines Herbes Sauce:: 1 egg yolk; 2 tbsp (30 mL) lemon juice; 1 tbsp (15 mL) white wine vinegar; 1 small clove garlic, minced; 1 tsp (5 mL) Dijon mustard; Pinch each salt and pepper; 1/2 cup (125 mL) extra-virgin olive oil; 1 tbsp (15 mL) each chopped fresh chives, tarragon and chervil or parsley

Preparation

Fines Herbes Sauce: In heatproof bowl set over saucepan of gently simmering water, whisk egg yolk, lemon juice and vinegar until slightly thickened, about 2 minutes. Remove from heat; whisk in garlic, mustard, salt and pepper. Whisking constantly, drizzle in olive oil, a few drops at a time, until thick and opaque. Whisk in chives, tarragon and chervil. (Make-ahead: Place wrap directly on surface; refrigerate for up to 1 day.)

In bowl, toss asparagus with oil and salt. Grill asparagus on greased grill over medium-high heat, with lid closed and turning occasionally, until tender-crisp, about 6 minutes. (Make-ahead: Let cool for 10 minutes. Cover and refrigerate for up to 1 day. Let come to room temperature.) Transfer to platter and drizzle sauce over top.

Serving(s): 8

Nutritional Information
Per serving: about
Calories	104
Protein	3 g
Fat (total)	9 g
Sat. Fat	1 g
Carbohydrate	4 g
Fibre	1 g
Cholesterol	25 mg
Sodium	90 mg
Calcium	2 % RDI
Iron	6 % RDI
Vitamin A	6 % RDI
Vitamin C	18 % RDI
Folate	55 % RDI

Also in this menu:

French country dinner

Source

Homemakers Magazine: June 2004

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