Directions:
- Preheat the grill to medium. Brush the asparagus with oil and season with salt and pepper, to taste. Grill for 2 to 3 minutes on each side, or until just cooked through. Remove from the grill and place on a serving platter.
- Place the cooked egg yolks, tarragon, capers, cornichons, salt, and pepper in the work bowl of a food processor and pulse until just combined. With the processor running, slowly add the oil until emulsified. Add enough white wine vinegar to make the sauce thin enough to drizzle. Taste for seasoning and add more salt and pepper, if necessary. Drizzle the sauce over the asparagus and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 391.47 Kcal (1639 kJ) | ||
| Calories from fat | 364.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.46g | 62% | |
|---|---|---|---|
| Cholesterol | 92.23mg | 31% | |
| Sodium | 110.32mg | 5% | |
| Potassium | 217.66mg | 5% | |
| Total Carbs | 3.85g | 1% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 5.02g | 10% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 2.3mg | 13% | |
| Calcium | 38.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 252.81 Kcal (1058 kJ) | ||
| Calories from fat | 235.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.13g | 62% | |
|---|---|---|---|
| Cholesterol | 59.56mg | 31% | |
| Sodium | 71.25mg | 5% | |
| Potassium | 140.57mg | 5% | |
| Total Carbs | 2.49g | 1% | |
| Sugars | 1.1g | 7% | |
| Dietary Fiber | 1.15g | 7% | |
| Protein | 3.24g | 10% | |
| Vitamin C | 3.5mg | 9% | |
| Iron | 1.5mg | 13% | |
| Calcium | 24.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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