June 30, 2017

Asparagus Grabiche Taco

Recipe: Kristen Eppich



  • 4 hard boiled eggs
  • 1 tbsp Dijon mustard
  • 1⁄3 cup grapeseed or sunflower oil
  • 1⁄4 cup minced shallots
  • 1 tbsp capers
  • 2 tbsp chopped gherkins
  • 2 tsp white wine vinegar
  • 2 tbsp finely chopped parsley
  • 1 tbsp finely chopped tarragon
  • Kosher salt and freshly ground pepper


  • 1 bunch asparagus, tough ends trimmed, about 1 to 1 1⁄2 lb.
  • 1 tbsp vegetable oil


  • 12 corn tortillas (recipe here)
  • 1/2 cup Parmesan cheese, grated on a microplane
  • 1/4 cup chopped pepitas


Yield: Serves 4

Make Grabiche 

  1. Peel hardboiled eggs. Separate yolks from two eggs and reserve. Coarsely chop egg whites and whole eggs and reserve.
  2. Combine reserved egg yolks with mustard in medium bowl. Cream until mixture resembles paste. Gradually drizzle in olive oil in slow and steady stream, whisking continuously (sauce will appear split — this is normal). Stir in shallots, capers, gherkins, vinegar, parsley and tarragon. Add chopped egg. Season with salt and pepper.

Grill Asparagus 

  1. Preheat grill to high. Toss asparagus with oil and season with salt and pepper. Grill for 4 minutes, turning once or until grill marks appear and asparagus is crisp-tender. Remove from grill and slice spears in half lengthwise, then again on sharp diagonal to create two long pieces.

Assemble Tacos

  1. Load asparagus into tortillas. Spoon grabiche over asparagus. Top with grated Parmesan and sprinkle with pepitas.

Michael Graydon and Nikole Herriott


House & Home June 2016


Stacey Smithers