Roasted Asparagus and Morels with Sauce Gribiche
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 tablespoons 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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