Raw & Roasted Asparagus With Sauce Gribiche

Start by making the gribiche. Boil the eggs for 8 minutes in simmering water, then immediately plunge into iced water. Peel the eggs and separate the whites from the yolks. Add the cooked yolks to a bowl and add the mustard, crushed garlic and vinegar. Whisking continuously, add the oil in a steady, thin stream until you have a rich texture. Stir through the chopped gherkins, capers, spring onions and soft herbs. Taste for seasoning, adding a little lemon juice or salt if needed.

Prepare the asparagus by snapping off the woody stems and trimming if required. Slice two of the asparagus spears very thinly on a mandolin, dress with a little salt, virgin olive oil, and lemon juice and set aside.

Heat a frying pan over a medium-high heat and add a knob of butter and two tablespoons of water. Add the remaining asparagus spears and a pinch of salt. As the water evaporates, the asparagus will steam then roast in the buttery juices left in the pan.

Once the asparagus has taken on a little colour, remove from the heat and squeeze over a little lemon juice. Place the roast asparagus on a plate, cover with a generous amount of the sauce gribiche, then grate over the egg whites. Add the dressed shaved asparagus along with any buttery pan juices and serve.