Grilled Asparagus with Sauce Gribiche – Marcel’s Culinary Experience

Ingredients

• 2 shallot cloves, minced
• 2 T. red wine vinegar
• 1 large egg
• 1 T. Dijon
• Salt to taste
• 1 ¼ cups olive oil
• ¼ cup loosely packed fresh herbs, minced (parsley, tarragon, dill, basil, chives)
• 1-2 T. capers, rinsed and chopped
• 1 T. chopped cornichons
• 1 large bunch asparagus spears (or enough for 4-6 spears per serving), woody bottoms discarded
• olive oil
• salt and pepper to taste