Grilled Asparagus With Fines Herbes Sauce

Author: Canadian Living

Asparagus develops a caramelized flavour on the barbecue, which is accented nicely by this citrusy, olive oil–based version of classic herb-infused béarnaise sauce.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2012

Ingredients

  • 2 lbs asparagus trimmed
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
Fines Herbes Sauce:
  • 1 egg yolk
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh chive
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh chervil
  • 1 tablespoon chopped fresh parsley

Method

Fines Herbes Sauce: In heatproof bowl set over saucepan of gently simmering water, whisk together egg yolk, lemon juice and vinegar until slightly thickened, about 2 minutes. Remove from heat; whisk in garlic, mustard, salt and pepper. Whisking constantly, drizzle in olive oil, a few drops at a time, until thick and opaque. Whisk in chives, tarragon and chervil. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 1 day.)

Toss together asparagus, oil and salt. Grill, covered, on greased grill over medium-high heat, turning occasionally, until tender-crisp, about 6 minutes. Transfer to platter; spoon fines herbes sauce over asparagus.

Nutritional facts Per serving: about

  • Sodium 90 mg
  • Protein 3 g
  • Calories 104.0
  • Total fat 9 g
  • Cholesterol 25 mg
  • Saturated fat 1 g
  • Total carbohydrate 4 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 55.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Asparagus With Fines Herbes Sauce

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