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Weißer Spargel auf cremefarbenem Teller, daneben Sauce Gribiche mit sichtbaren Kapernstücken, Kräutern und Ei, rechts ein schlankes Weißweinglas mit hellgelbem Grünem Veltliner, frühlingshaftes Tageslicht

White asparagus with sauce gribiche

New Zealand wine pairs perfectly with white asparagus at its finest—served with a light gribiche sauce made from hard-boiled eggs, capers, cornichons, and fresh tarragon. The Seifried Estate Grüner Veltliner from Nelson brings pepper, acidity, and freshness exactly where they belong: in this glass, on this plate.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Seasonal
Cuisine Seasonal
Servings 2 people
Calories 420 kcal

Equipment

  • 1 Großer Topf oder Spargelkochtopf
  • 1 Mittlerer Topf zum Hartkochen der Eier
  • 1 Schneidebrett und scharfes Messer
  • 1 Schüssel für die Sauce
  • 1 Sparschäler

Ingredients
  

FOR THE ASPARAGUS:

  • 800 g white asparagus
  • 1 teaspoon of salt
  • 1 tablespoons of sugar
  • 1 tbsp butter

FOR THE GRIBICHE SAUCE:

  • 3 Eggs hard-boiled, 10 minutes
  • 1 teaspoon of Dijon mustard
  • 2 tablespoon of white wine vinegar
  • 6 tablespoon of neutral oil e.g., sunflower oil or mild olive oil
  • 2 tablespoon of capers drained, coarsely chopped
  • 4 Cornichons finely diced
  • 2 tbsp fresh tarragon finely chopped
  • 2 tablespoon of fresh flat-leaf parsley finely chopped
  • 1 tbsp fresh chervil chopped (optional)
  • Salt white pepper

Instructions
 

PREPARATION:

  • Hard-boil the eggs in boiling water for 10 minutes, then plunge them into ice water and peel them. Separate the yolks from the whites. Mash the yolks finely with a fork. Finely dice the whites.
  • Carefully peel the asparagus and snap off the woody ends.
  • Wash the herbs and chop them finely.
  • Finely chop the capers and cornichons.

FOR THE GRIBICHE SAUCE:

  • In a bowl, whisk the egg yolks with Dijon mustard and white wine vinegar until smooth.
  • Stir in the oil, first drop by drop, then in a thin stream, until a thick, creamy emulsion forms—similar to mayonnaise.
  • Stir in the diced egg whites, capers, cornichons, and all the herbs.
  • Season with salt and white pepper. The sauce should have a tangy, herb-infused flavor—not overpowering. Refrigerate until the asparagus is ready.

FOR THE ASPARAGUS:

  • Bring a large pot of water to a boil with salt, sugar, and butter. Add the asparagus and cook over low heat for 12–16 minutes, depending on thickness, until tender but still firm to the bite. Test with a toothpick.
  • Drain the asparagus and serve immediately.

SERVE:

  • Arrange the asparagus on preheated plates. Spoon a generous amount of sauce gribiche alongside the asparagus or pour it over the bottom two-thirds of the asparagus.
  • Garnish with a sprig of chervil or tarragon.
  • Serve the Grüner Veltliner at 10–11 °C—straight from the refrigerator, just before pouring.

SIDE DISHES:

  • New potatoes with butter and chives
  • Fresh baguette
  • Thinly sliced Black Forest ham as a side dish (in which case it is no longer a vegan dish)

Nutrition

Calories: 420kcalCarbohydrates: 14gProtein: 18gFat: 32g
Keyword Asparagus season, Grüner Veltliner, Pentecost Recipe, Sauce Gribiche, Seifried Estate, White asparagus, Wine from New Zealand
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