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Best Asparagus with Sauce Gribiche and Fried Capers
Ingredients
  • 6 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL
  • ¼ CUP DRAINED CAPERS, PATTED DRY, PLUS 2 TABLESPOONS CAPER BRINE
  • 3 TABLESPOONS WHITE BALSAMIC VINEGAR
  • 1 SMALL SHALLOT, MINCED
  • 4 HARD-COOKED LARGE EGGS, PEELED
  • 2 TABLESPOONS DIJON MUSTARD
  • 2 TABLESPOONS PREPARED HORSERADISH
  • KOSHER SALT
  • ½ CUP PACKED FRESH FLAT-LEAF PARSLEY LEAVES, CHOPPED
  • ⅓ CUP PACKED FRESH TARRAGON LEAVES, CHOPPED
  • 2 POUNDS ASPARAGUS, TRIMMED
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