Woodfire Grill's Michael Tuohy Digs White Asparagus as "Key Ingredient" in The Sunday Paper

The French have long had a love affair with white asparagus. Kept covered under earth, the sunless sibling of green asparagus matures without chlorophyll, thus maintaining its pearly white complexion. Woodfire Grill Owner and Executive Chef Michael Tuohy finds spring to be the best time of year to relish French white asparagus, which is often larger and milder in flavor than its green-with- envy relative. Tuohy prefers to serve it chilled as an appetizer or small plate, dressed with a tangy gribiche sauce and crispy celery bits for contrast. Read the details on his "Key Ingredient" for spring dining in the April 20 issue of The Sunday Paper. We've posted one of his favorite recipes below so you can gather the ingredients while you're out picking up your free copy of The Sunday Paper! Woodfire Grill: 1782 Cheshire Bridge Road; 404-347-9055.

Michael Tuohy's White Asparagus with Sauce Gribiche
(serves 6)

Ingredients:
1 lb. white asparagus
1 lemon
3 hard-boiled eggs, chopped
3/4 cup champagne vinegar
2 tsp. Dijon mustard
3 shallots, minced
1/2 cup capers, chopped
1/4 cup cornichons (a type of gherkin pickle), chopped
1/3 cup fresh chervil, chopped
1/3 cup fresh tarragon, chopped
1/3 cup fresh dill, chopped
2 cups extra virgin olive oil
1/2 tsp. kosher salt
Pinch of white pepper

Method:
1. Trim and peel the white asparagus. Tie into a bundle with butcher's twine or use a rubber band and place into acidulated (containing small amount of lemon juice or vinegar) boiling water.

2. Cook until tender, 6-10 minutes, depending on the size.

3. Remove asparagus from water and place into an ice water bath to stop the cooking. White asparagus should be very limp, not al dente, not mushy!
Place on plate covered with paper towel and refrigerate until needed.

For sauce:
1. Place champagne vinegar, shallots, salt and pepper in bowl; let stand for 10 minutes.

2.Add Dijon mustard, eggs, cornichons and herbs. Slowly whisk in extra virgin olive oil until incorporated and a sauce-like consistency is achieved.

Assembly:
1.Arrange asparagus on platter or individual plates and top generously with sauce. Garnish with fresh chervil sprigs or parsley.

Serve with dry, crisp white wine like Sancerre or Sauvignon Blanc.