A Fresh Recipe to Elevate Your Easter Table 🌱

Chef Kelsey Johnson's Asparagus and Sauce Gribiche

To mark the start of spring vegetable season—one of Chef Kelsey Johnson’s favourite times of year—she’s sharing a fresh, flavourful recipe that’s perfect for your holiday table: Asparagus with Sauce Gribiche. This tangy, herb-packed mayonnaise pairs beautifully with vegetables, eggs, fish, and white meats, and is loaded with briny pickles and soft herbs like chives, tarragon, and dill.

Chef Kelsey's Asparagus and Sauce Gribiche

Ingredients:

• 1 Bunch Asparagus
• 4 Eggs
• 1 tsp Dijon Mustard
• Zest and Juice of 1 Lemon
• 2 tbsp White Wine Vinegar
• 1 Garlic Clove, Minced
• 1 cup Neutral Oil
• 1 tsp Olive Oil
• 6 to 8 Dill Pickles, Finely Chopped
• 2 tbsp Capers, Drained and Chopped
• Bundle of Chives, Tarragon, Dill, and Parsley, Chopped
• Salt and Fresh Cracked Black Pepper

For the Gribiche:

1. Bring a small sauce pot of water to a gentle simmer and boil your eggs for 9 minutes.
2. Remove and run under cold water to chill. 
   Peel the eggs and cut them in half. Scoop out the yolks and add them to a food processor along with the mustard. garlic, and lemon juice. Blend to combine and form a paste.
3. Very slowly, add the neutral oil in a fine stream to the processor while it is running, a little at a time. As it starts to thicken, alternate the oil with the vinegar until you have used both up and you have created a loose mayonnaise.
4. Remove from the processor and fold together with the pickles, capers, herbs, and olive oil.
5. Roughly chop the reserved, cooked egg whites and add to the mixture. Fold together and season to taste.

*If you want a thicker mayonnaise, you can continue streaming in more neutral oil until you reach your desired consistency. 
 
For the Asparagus:

1. Gently bend the asparagus near the woody end until it snaps at its natural breaking point. Trim the ends.
2. Bring a pot of salted water to a boil and blanch the asparagus for about 4 minutes.
3. Carefully remove from the hot water and drop into a bath of ice water to preserve the colour and texture.
4. Remove and blot dry. Serve immediately with the gribiche dolloped all over, and enjoy!

Pairing tip: Try this with a crisp Chardonnay or Chenin Blanc for a beautifully balanced pairing.

Image courtesy of Shaughn Butts /Edmonton Journal

Kelsey Johnson is a celebrated chef, culinary instructor, and wine enthusiast; we're thrilled to have her as part of our sales team in Edmonton!

Although new to selling wine and spirits, Kelsey brings years of experience and passion to the table. As a professional chef, she has explored the world of wine through curated pairings at fine dining events and formal education via the WSET program.

Before joining NAIT as a culinary instructor, she was the co-owner and head chef of Café Linnea, recognized as one of Canada’s Best New Restaurants in 2016. She has also appeared as a guest judge on Food Network Canada’s Wall of Chefs.

Kelsey’s culinary philosophy centers on sustainability and using seasonal, locally grown ingredients from the Edmonton area.