Pickled Asparagus Gribiche


An incredibly versatile sauce that's especially wonderful atop salmon, potato dishes and even green beans.

Yields 2 quarts


6 hardboiled eggs, pushed through a roasting rack or sieve, or finely chopped
1 large onion, diced
2 15-ounce Jar Sessions Pickled Green Asparagus
2 tablespoons Dijon mustard
4 tablespoons whole grain mustard
2 cups grapeseed oil
1/2 cup capers, drained and minced
salt and pepper to taste


Drain the asparagus, reserving the brine. Cut asparagus into 1-inch pieces on a bias.

Heat liquid from the jars in a pan and reduce liquid by half. Cool.

Combine liquid with all ingredients listed above, and season with salt and pepper.