Asparagus and New Potatoes with Sauce Gribiche

Preparation Preheat the oven to 400°F (200°C).

Preparation Wash the asparagus and trim the ends. Toss the asparagus spears and new potatoes with olive oil, salt, and pepper on a baking sheet.

Cooking the Asparagus and Potatoes Roast the asparagus and potatoes in the preheated oven for 15-20 minutes or until tender, turning once halfway through cooking.

Preparing the Sauce Gribiche While the vegetables are roasting, prepare the Sauce Gribiche. In a bowl, combine the chopped hard-boiled eggs, capers, gherkins, parsley, Dijon mustard, and red wine vinegar. Slowly drizzle in the olive oil while whisking continuously. Season with salt and pepper.

Assembling the Dish Once the vegetables are cooked, remove them from the oven and arrange on a serving platter. Drizzle the Sauce Gribiche over the asparagus and potatoes.