Food > Recipe Directory > Courses/Meal Type > Sides > Grilled Asparagus with Fines Herbes Sauce
Grilled Asparagus with Fines Herbes Sauce Recipe
Grilled Asparagus with Fines Herbes Sauce
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.
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
| 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 |
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Source
Homemakers Magazine: June 2004
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