Asparagus with Sauce Gribiche and Fried Capers | Christopher Kimball’s Milk Street | Recipes, TV and

Ingredients

• 6 tablespoons grapeseed or other neutral oil
• ¼ cup drained capers , patted dry, plus 2 tablespoons caper brine
• 3 tablespoons white balsamic vinegar
• 1 small shallot, minced
• 4 hard-cooked large eggs, peeled
• 2 tablespoons dijon mustard
• 2 tablespoons prepared horseradish
• Kosher salt
• ½ cup packed fresh flat-leaf parsley leaves, chopped
• ⅓ cup packed fresh tarragon leaves, chopped
• 2 pounds asparagus, trimmed