{"id":16003,"date":"2026-06-05T07:14:28","date_gmt":"2026-06-05T07:14:28","guid":{"rendered":"https:\/\/bamix.be\/?p=16003"},"modified":"2026-06-05T07:14:50","modified_gmt":"2026-06-05T07:14:50","slug":"asperges-vertes-avec-sauce-gribiche","status":"publish","type":"post","link":"https:\/\/bamix.be\/fr\/asperges-vertes-avec-sauce-gribiche\/","title":{"rendered":"Asperges vertes avec sauce gribiche"},"content":{"rendered":"

[vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column width=\u00a0\u00bb2\/3″][vc_column_text]Dur\u00e9e : 20 minutes \/ pour 4 personnes
\n<\/strong>BAMIX\u00ae BBQ BOX<\/a> AVEC COUTEAU UNIVERSEL, MIXEUR ET VERRES DOSEURS (600 ET 400 ML)<\/p>\n

Tu as d\u00e9j\u00e0 entendu parler de la sauce gribiche ? Pas tr\u00e8s connue, mais vraiment \u00e0 essayer ! C’est en quelque sorte une sauce mayonnaise, mais avec un petit quelque chose en plus. Elle est pr\u00e9par\u00e9e \u00e0 base d’\u0153ufs durs et relev\u00e9e de cornichons, de c\u00e2pres et d’herbes fra\u00eeches. Et elle s’accorde parfaitement avec ces asperges vertes grill\u00e9es au barbecue. On pr\u00e9pare facilement la sauce avec le couteau universel et le mixeur \u2014 et ce d\u00e9licieux accompagnement est vite sur la table !
\n<\/span>[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb1\/3″][\/vc_column][\/vc_row][vc_row gap=\u00a0\u00bb20″ css=\u00a0\u00bb.vc_custom_1508148137964{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;}\u00a0\u00bb][vc_column][vc_row_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Ingr\u00e9dients pour les asperges vertes<\/div>\n

\u00bb<\/span><\/span> 500 grammes d’asperges vertes
\n\u00bb<\/span><\/span> Zeste d’un demi citron biologique
\n\u00bb<\/span><\/span> Huile d’olive extra vierge
\n\u00bb<\/span><\/span> Poivre et sel<\/span><\/span><\/p>\n

Ingr\u00e9dients pour la sauce gribiche<\/div>\n

\u00bb<\/span><\/span> 100 ml d’huile de tournesol
\n\u00bb<\/span><\/span> 6 cornichons
\n\u00bb<\/span><\/span> 2 \u0153ufs durs
\n\u00bb<\/span><\/span> 1 cuill\u00e8re \u00e0 soupe de c\u00e2pres
\n\u00bb<\/span><\/span> 1 cuill\u00e8re \u00e0 soupe de vinaigre de vin blanc
\n\u00bb<\/span><\/span> 1 cuill\u00e8re \u00e0 caf\u00e9 de moutarde fine fran\u00e7aise
\n\u00bb<\/span><\/span> Quelques brins de persil frais
\n\u00bb<\/span><\/span> Quelques brins de cerfeuil frais
\n\u00bb<\/span><\/span> Quelques brins d’estragon frais<\/span><\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column][\/vc_column][\/vc_row][vc_row full_width=\u00a0\u00bbstretch_row\u00a0\u00bb css=\u00a0\u00bb.vc_custom_1508148797934{margin-top: 50px !important;margin-right: 40px !important;margin-bottom: 50px !important;margin-left: 40px !important;background-color: #f2f2f2 !important;}\u00a0\u00bb][vc_column][vc_row_inner gap=\u00a0\u00bb20″][vc_column_inner width=\u00a0\u00bb1\/2″][vc_single_image image=\u00a0\u00bb16012″ img_size=\u00a0\u00bbfull\u00a0\u00bb][\/vc_column_inner][vc_column_inner width=\u00a0\u00bb1\/2″][vc_column_text]<\/p>\n

Pr\u00e9paration<\/div>\n
    \n
  1. \n
      \n
    1. \n
        \n
      1. Commencez par pr\u00e9parer la sauce gribiche. Coupez les \u0153ufs durs en deux dans le sens de la longueur et s\u00e9parez les jaunes des blancs. Effeuillez les herbes. Place le couteau universel sur le bamix\u00ae. Mettez les blancs d’\u0153ufs, les cornichons, les c\u00e2pres et les herbes dans le verre doseur et hachez finement le tout avec le couteau universel.<\/li>\n
      2. Mettez les jaunes d’\u0153ufs dans le petit verre doseur et mixez avec le couteau universel jusqu’\u00e0 obtenir une masse onctueuse. Place le mixeur sur le bamix\u00ae et incorporez la moutarde aux jaunes d’\u0153ufs. Ajoutez ensuite l’huile petit \u00e0 petit et m\u00e9langez jusqu’\u00e0 obtenir une \u00e9mulsion. La sauce est assez liquide, mais c’est exactement ce qu’il faut. Ajoutez enfin le vinaigre. Versez l’\u00e9mulsion progressivement sur les ingr\u00e9dients finement hach\u00e9s et m\u00e9langez bien le tout. Assaisonnez la sauce gribiche avec du poivre et du sel.<\/li>\n
      3. Coupez les extr\u00e9mit\u00e9s ligneuses des asperges vertes. M\u00e9langez les asperges avec un peu d’huile d’olive, du zeste de citron, du poivre et du sel. Faites griller les asperges vertes cinq minutes \u00e0 feu vif sur le barbecue jusqu’\u00e0 ce qu’elles soient bien grill\u00e9es mais encore croquantes. Servez les asperges vertes avec la sauce gribiche partiellement vers\u00e9e par-dessus.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

        [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb3″ style=\u00a0\u00bbload-more\u00a0\u00bb items_per_page=\u00a0\u00bb3″ item=\u00a0\u00bb388″ initial_loading_animation=\u00a0\u00bbnone\u00a0\u00bb btn_title=\u00a0\u00bbLaad meer\u00a0\u00bb btn_color=\u00a0\u00bbpink\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1780586695265-f7a24994-be08-10″ taxonomies=\u00a0\u00bb13″][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

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