Roasted Asparagus and Morels with Sauce Gribiche | Edible Bozeman

Roasted Asparagus and Morels with Sauce Gribiche | Edible Bozeman

www.ediblebozeman.com

Roasted asparagus and morels with tangy sauce gribiche perfect for spring alfresco dinners. Savor local, fresh ingredients from The Fire Within.

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Ingredients

  • 2 eggs
  • 1 tablespoon minced fennel bulb
  • 2 tablespoon minced flat-leaf parsley
  • ½ teaspoon minced tarragon
  • 1 medium shallot, minced (about 2 tablespoons)
  • 1 tablespoon champagne vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon capers
  • 1 lemon
  • ¼ teaspoon kosher salt
  • 1 pound asparagus
  • ¼ pound morel mushrooms

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