Ingredients
1 cup FAGE Total 0%
1 scant tbsp Dijon mustard
1 medium shallot, finely diced
1/4 cup finely diced cornichon
1 tbsp capers, drained
1/4 cup finely chopped fresh dill
3 hard cooked eggs, finely chopped
Salt and freshly ground black pepper
1 bunch fresh asparagus, trimmed
Canola oil
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Steps
- Combine the FAGE Total, mustard, shallot, cornichon, capers, dill and eggs in a medium bowl and gently mix to combine; season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow flavors to meld and up to 8 hours.
- Heat grill to high or heat a grill pan over high heat. Brush the asparagus with oil and season with salt and pepper. Grill on both sides until slightly charred and just cooked through, about 5 minutes. Remove to a platter and top with the sauce gribiche.
