June 30, 2017
Asparagus Grabiche Taco
Yield: Serves 4
- Peel hardboiled eggs. Separate yolks from two eggs and reserve. Coarsely chop egg whites and whole eggs and reserve.
- 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.
- 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.
- Load asparagus into tortillas. Spoon grabiche over asparagus. Top with grated Parmesan and sprinkle with pepitas.