Asparagus with Cherry Tomatoes & Sauce Gribiche

Bright, fresh, and textural, this asparagus side dish is topped with blistered tomatoes, crunchy hazelnuts, and a creamy, briny gribiche that ties everything together.

Why You'll Love Asparagus with Cherry Tomatoes & Sauce Gribiche

Gribiche sauce brings briny depth, while blistered tomatoes and hazelnuts add texture. It works for both dinner parties and weeknights.

Tips and Tricks

• Shock your asparagus after blanching to preserve that vibrant green color.
• Toast your hazelnuts ahead of time for a deeper, nuttier crunch.
• Gribiche sauce tastes even better if made a few hours in advance.

Variations

• Swap hazelnuts for almonds or pistachios.
• Use slow-roasted grape tomatoes instead of cherry for deeper flavor.
• Add a poached egg and make it a full meal.

Substitutions

• Replace cornichons with finely diced shallots if needed.
• Champagne vinegar can sub for white wine vinegar in the sauce.
• Add a spoonful of Greek yogurt to the gribiche for a creamier finish.

Best served with

• Grilled salmon or trout
• Lamb chops
• Poached chicken
• Soft-boiled eggs

How to Store Leftovers

• Store asparagus and tomatoes in a sealed container for up to 3 days. Gribiche sauce will keep up to 4 days refrigerated. Assemble just before serving for best texture and flavor.

Common Questions

Asparagus with Cherry Tomatoes & Sauce Gribiche

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Bright, fresh, and textural. This asparagus side dish gets blistered tomatoes, crunchy hazelnuts, and a creamy, briny gribiche that ties everything together.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Side Dish, Vegetables

Cuisine: Californian, French

Calories: 673

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 bunch asparagus ends trimmed
• 4 oz cherry tomatoes
• ¼ cup hazelnuts crushed
• Kosher salt and black pepper to taste
• ½ teaspoon kosher salt
• 1 tablespoon dijon mustard
• 1 tablespoon white wine vinegar
• 3 tablespoon olive oil
• 1 tablespoon capers finely chopped
• 2 cornichons finely chopped
• 1 hard-boiled egg finely chopped
• Freshly ground pepper
• 1 tablespoon parsley chopped

Equipment

• Large pot
• Saute pan
• Mixing bowl

Method

 

1. Bring a pot of salted water to a boil. Blanch the asparagus for 1 minute, then shock in a bowl of ice water.
2. Heat a pan over medium-low heat. Add a drizzle of olive oil and the cherry tomatoes with a pinch of salt. Cook 7-10 minutes until softened and blistered, then remove from heat.
3. Increase heat to medium, add asparagus with another pinch of salt, and cook 4-5 minutes until browned. Remove from heat.
4. In a bowl, stir together dijon mustard, white wine vinegar, and olive oil. Add capers, cornichons, hard-boiled egg, and season with salt, pepper, and vinegar to taste. Mix in parsley just before serving.
5. To serve, plate asparagus and cherry tomatoes, drizzle generously with sauce gribiche, and finish with crushed hazelnuts and flaky salt.

Nutrition

Calories: 673kcalCarbohydrates: 12gProtein: 13gFat: 66gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 47gCholesterol: 187mgSodium: 1652mgPotassium: 569mgFiber: 5gSugar: 5gVitamin A: 1183IUVitamin C: 34mgCalcium: 92mgIron: 4mg

Notes

Storage: best served warm or at room temp the day it's made, the asparagus loses its snap as it sits. Leftovers keep in the fridge for up to 2 days, the gribiche holds up fine, just don't expect the asparagus to be as vibrant reheated.

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