Tuesday, July 29, 2008

Pancetta-wrapped asparagus with sauce gribiche

Wrap asparagus in whatever you wish: bacon, prosciutto. Typically something pretty fatty. A vinaigrette or something with a good acid content does great with the fatty yet mildly bitter asparagus. Mario's recipe calls for a citrus juice/zest sauce which balances nicely. Sauce gribiche is one I picked up out of Bourdain's Les Halles book, and it's like an egg salad vinaigrette. It gives a nice unusual flavor that you wouldn't otherwise have thought to put together, and is very distinctive.

Small aspargus, cut fresh on the bottom like cigars

Pancetta (see substitutions above)

Wrap the pancetta around the asparagus, and leave the tips uncovered. Put them on a baking sheet in the fridge and let them set for about 20-30 minutes or so.

Suacue Gribiche

One hard boiled egg, chopped fine

4 midget sweet pickles or cornichons, depending on what you have

1/4 cup red wine vinegar

Olive oil (AB recipe calls for peanut oil)

Salt, pepper to taste

Tbsp of dijon mustard

Lemon juice from 1 lemon

Add the ingredients sans oil to a small mixing bowl, and whisk together. Drizzle in olive oil just like you would a vinaigrette, but you can do more like a 2:1 ratio instead of the traditional 3:1.

Grill the asparagus, careful to not overbrown the meat. Drizzle with the sauce, and serve. Mario says to serve with sea salt for dipping. If you're going to do that, then lay off the salt in the gribiche.

No comments: