Adapted from Family Style by Peter Som.
We love asparagus tossed with gribiche, a classic French sauce made from hard-boiled eggs and served with steamed asparagus. Peter Som simplified things by removing the eggs from the dressing and instead adding them to the salad, along with thinly sliced fennel for o bit of crunch. Roasting the asparagus on high heat amplifies their flavor (and lets the oven do all the work lickety-split). The dressing? Still gribiche-like with the tang of capers and cornichons and the creamy kick of Dijon, Perfect for a spring lunch.
2 large eggs
1 medium fennel bulb
1 pound asparagus, trimmed
1 teaspoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 cups baby spinach
I avocado, peeled, pitted, and sliced
Furikake, for garnish
GRIBICHE VINAIGRETTE
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon Dijon mustard
1 teaspoon whole-grain mustard
½ teaspoon maple syrup
¼ cup extra-virgin olive oil
¼ cup cornichons, finely chopped
2 tablespoons capers, drained and rinsed
Kosher salt
Freshly ground black pepper
Place an oven rack 4 inches from the heat source and set the oven to broil.
Bring a small saucepan of water to a boil over high heat, then reduce the heat to medium for a gentle boil. Lower the eggs into the saucepan ond simmer for 7 minutes. Transfer to a bowl of ice water to cool, then per and cut lengthwise into quarters.
Halve and core the fennel (reserve the fronds for garnish), then uses mandoline or very sharp knife to cut into very thin slices.
Spread out the asparagus in a single layer on a rimmed baking sheer drizzle with the olive oil, and season with salt and pepper. Broil for 2 to 3 minutes, then toss the asparagus and continue to broil for 2 to 3 min utes more, or until the asparagus are charred in spots and tender.
To make the vinaigrette, combine the lemon juice, Dijon, whole-groin mustard, and maple syrup in a small bowl, then whisk in the olive oil Ste in the cornichons and capers, then season with salt and pepper.
To serve, put the fennel and spinach on a serving platter, add some of the vinaigrette, and gently toss to combine. Arrange the asparaga atop, along with the avocado, then the eggs. Drizzle with more vino grette, finish with a pinch of furikake, garnish with the reserved fenne fronds, and serve.
Hot Tip The vinaigrette and eggs can be made a day ahead of time and stored overnight in the refrigerator.