Asparagus with Gribiche Sauce

This sauce, accompanying steamed or grilled asparagus, can be described as a healthy hollandaise option. It is suitable for many diets including Diabetic, Dairy Free, Gluten Free, Low Calorie and Vegetarian.

Gribiche Sauce is of French origin. The preparation is simply the mixing of the yolk of a soft-poached egg with a combination of herbs, mustard and a little oil. There is no need for a food processor or lots of beating as for hollandaise sauce. Furthermore, the ratio of egg to oil is both more nutritious and lower in calories than hollandaise.

The sauce is also a tasty accompaniment for fish and chicken; and I have enjoyed it with ripe tomato.

Diets for which Asparagus with Gribiche Sauce is suitable:

Diabetic, Dairy Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo and Vegetarian.


Preparation: 10 mins | Cook: 5-10 mins | Serves: 2
1 large egg
1/2 tsp Dijon mustard
1/2 lemon, zested
1 tbsp lemon juice
2 tbsp chopped chives*
2 tsp capers, rinsed, dried and chopped
2 tbsp finely chopped parsley**
1 tbsp olive oil
1 small gherkin, finely chopped (optional)
1/4 tsp black pepper
1/4 tsp salt

300 gm asparagus, trimmed


POACH the egg in a saucepan of hot water (not boiling) and bring to the boil.***
COOK for 4 minutes, drain and run the egg under cold water to prevent it cooking more. (For a medium sized egg, cook for 3 minutes.)
REMOVE the egg from the saucepan and drain off any excess water
MIX the mustard, lemon zest and juice, chives, capers, parsley, and oil (and gherkin).
SCOOP out the runny egg yolk from the egg and whisk it into the caper mix.
CHOP the egg white finely and add to the mix.
TASTE and add salt and pepper as required.
STEAM the asparagus for three minutes. It should remain bright green and firm in texture. (Alternatively grill the asparagus: brush with oil and cook under the grill or on a griddle for five minutes, turning frequently.)
COOL the asparagus under cold running water.
PLATE the asparagus and pour over the sauce.


– As a starter or a light meal with bread.


* Substitute the chives for red onion or shallots; not Paleo diet.
** Replace the parsley with chervil or tarragon.
*** The egg can be soft poached or boiled.


– Blend 100 gm ground almonds with 1 garlic clove, 1 tbsp oil, 20 gm (1 handful) mint leaves and a thick slice of bread that has been soaked in water. Serve with grilled or steamed asparagus and decorate with toasted almond and mint. Suitable for Vegan diet though not suitable for Nut Free or Paleo diets. (For Gluten Free diet, ensure the correct bread is used.)
– Poached Leeks, sometimes referred to as ‘poor man’s asparagus’ are good with Gribiche Sauce. (Not suitable for Paleo diets.)

Other Vegetable Starters for spring.

Pea Guacamole
Sweet Potato Rosti
Asparagus Soup

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