Asparagus with Gribiche Sauce

2 hard cooked eggs
1 medium shallot, diced fine
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons chopped chervil
zest of ½ a lemon
1 Tbsp capers, rinsed and chopped
10 gherkins (pickles)
¾ cup extra virgin olive oil
1 tsp Omnivore Limone
 1 bunch of asparagus

To prepare the Gribiche sauce, chop all the herbs and shallot finely and place into a medium bowl. Next, remove the shell from the hardboiled eggs and chop up into small pieces set aside. Zest 1/2 lemon into the bowl, and rinse and roughly chop the capers and gherkins. Add the Omnivore Limone and olive oil to the bowl. Then fold in the chopped egg. Set aside. 

To prepare the asparagus, rinse with cold water and snap off the ends where they break naturally.

Fill a large bowl with water and 6-10 ice cubes and allow to sit. We will be placing the cooked asparagus from the boiling water into this bowl to stop the cooking process. 

Bring a large pot of water to a boil,  then place your asparagus into the pot and cook for 2-4 minutes, depending on the size of the stalks.

Remove the asparagus and put directly into the ice bath. Wait 1-2 mins then remove from bath and let drain on paper towel to remove excess water.

Lay your asparagus out on a platter and ladle the Gribiche over the asparagus to serve.

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