HANDS-ON TIME 25 minutes
TOTAL TIME 25 minutes
MAKES 8 servings
INGREDIENTS
- FINES HERBES SAUCE:
- 1 egg yolk
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 small clove garlic, minced
- 1 tsp Dijon mustard
- pinch each salt and pepper
- ½ cup extra-virgin olive oil
- 1 tbsp each chopped fresh chives
and fresh tarragon - 1 tbsp chopped fresh chervil or
fresh parsley - GRILLED ASPARAGUS:
- 900 g asparagus, trimmed
- 1 tbsp olive oil or vegetable oil
- ¼ tsp salt
PREPARATION
- 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. Keep warm.
- GRILLED ASPARAGUS:
- Toss together asparagus, oil and salt.
- Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender-crisp, about 6 minutes.
- Transfer asparagus to platter; spoon fines herbes sauce over top.
NUTRITIONAL INFORMATION, PER SERVING: about 104 cal, 3 g
pro, 9 g total fat (1 g sat. fat), 4 g carb, 1 g fibre, 25 mg chol,
90 mg sodium. % RDI: 2% calcium, 6% iron, 6% vit A, 18%
vit C, 55% folate.
