While I’m in this kitchen limbo (about two more weeks until I can reclaim my house and start cooking again). I’m planning on sharing a combination of free recipes that have been posted previously to Instagram Reels so you won’t have to scroll far to find the recipe now, and one or two unpublished recipes for paid subscribers.The farmers market is verdant with early spring produce, so for this week’s article we’re continuing to lean-in (my new life mantra, otherwise I’m slipping back) to seasonal cooking and recipes.
Asparagus Gribiche Crostini
This classic French egg based sauce is like mayonnaise or hollandaise deconstructed. So for all of you mayo or creamy sauce haters…you’ll actually enjoy this. Toasty bread, soft-boiled eggs, peak-season asparagus, briny capers…what’s not to love? Serving a toast (or crostini because we’re fancy) is the easiest way to highlight seasonal vegetables: it can be served as a two-bite appetizer, first course, or light main when dining solo (as I often do). It all just depends on the size and slice of your bread. This recipe can also be served sans toast as a vegetable side.
Ingredients
1 bunch asparagus
2 eggs, soft boiled
1 shallot
1 tbsp capers
1 tbsp Dijon mustard
1 tbsp champagne vinegar
1 tbsp lemon juice
1 handful fresh dill
1 handful flat-leaf parsley
Sea salt & cracked pepper
Lemon zest
Toasted pine nuts (optional)
Method
Broil the asparagus on a sheet pan with olive oil and sea salt. You want them to turn bright green and pull them out so they still have a good “fresh crunch” texture. About 3-5 mins.
Soft boil 2 eggs: Add eggs to a small pot and cover eggs with an inch of water. Bring to boil, then turn off the burner and cover with lid, set timer for 3 minutes. Remove eggs from the pot, place into an ice bath or run under cold water to stop the cooking. Peel eggs, set aside.
Finely chop shallots, put in a medium mixing bowl. Roughly chop herbs, add to mixing bowl. Add eggs, capers, mustard, vinegar, lemon juice, sea salt, and cracked pepper. Break eggs with a fork and stir.
To make the crostini: slice the baguette on the bias and brush with olive oil, broil on high for 2 minutes on each side (or until golden brown).
Garnish the gribiche with a sprinkling of fresh herbs, lemon zest and toasted pine nuts. Serve with asparagus and crostini, or as a vegetable side sans toast.
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