Steamed Asparagus with Sauce Gribiche

• 1 1/2 to 2 pounds asparagus, trimmed and peeled
• Salt and black pepper to taste
• 1 cup Vinaigrette (page 600)
• 2 tablespoons chopped cornichons or gherkins
• 1 teaspoon minced lemon zest
• 1 hard-cooked egg (page 338), finely chopped
• 2 tablespoons minced fresh chives or chopped fresh parsley leaves

1. You can steam or simmer the asparagus; each method takes 5 to 10 minutes (steaming is a little faster because you dont have to bring a large pot of water to a boil).
2. To steam, stand them up in a pot with about an inch of salted water on the bottom, then cover and turn the heat to high; or just lay them in a steamer over boiling water.
3. Cook just until the thick part of the stalks can be pierced with a knife.
4. To simmer, plunge into boiling salted water and cook until the thick part of the stalks can be pierced with a knife.
5. While the asparagus is cooking, combine the remaining ingredients except the herb and blend with a fork.
6. Drain the asparagus and serve hot or at room temperature, with some of the sauce spooned over it.
7. Garnish with the herb.
8. White asparagus is produced by blanching the spears as they grow: dirt is mounded up around each stalk so it doesnt develop chlorophyllwhich is what turns it green.
9. Steam or simmer as directed, giving it plenty of time to become tender.
10. Serve warm, with Aioli (page 603).

salt, vinaigrette, cornichons, lemon zest, egg, fresh chives

Taken from www.epicurious.com/recipes/food/views/steamed-asparagus-with-sauce-gribiche-386241 (may not work)