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Grilled asparagus spears topped with roasted cherry tomatoes, chopped nuts, and a creamy herbed cheese mixture on a white plate.

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
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish, Vegetables
Cuisine: Californian, French
Calories: 673
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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