This keto asparagus with gribiche has so many things going for it, which is why it’s one of my favorite keto asparagus recipes. Roasted asparagus with an easy gribiche sauce is a versatile meal that can literally work for breakfast, lunch, or dinner (literally, ANY TIME)! It is a simple yet elevated dish that just feels fancy. Perfect for the summer season when homegrown herbs are in abundance, and quick, fresh dinners are a must.
what is gribiche?
A classic “sauce gribiche” is a French, cold egg sauce that dresses up everything from vegetables to chicken, fish and lamb. It’s suuuuuper quick to make, and is essentially a cold, hard-boiled egg salad loaded with fresh herbs and olive oil. Mixed with ingredients like capers, dill pickles (traditionally cornichons are used but I just swap in some good quality pickles), garlic and dill, for a sauce full of flavor. You can use the herbs you have on hand, but personally I think it’s tough to beat the combination of dill, asparagus and egg.
how to make it
This keto asparagus recipe couldn’t be easier! You’ll spend most of the time waiting for the asparagus to roast and the eggs to boil. If you have hard-boiled eggs on-hand, this comes together incredibly fast. You can also make the gribiche sauce ahead of time– in fact, the flavors are better the next day.
Here are the ingredients you’ll need:
- eggs (pasture-raised when possible)
- dill pickles (or cornichons), chopped
- capers, chopped
- garlic, minced
- Dijon mustard
- extra-virgin olive oil
- salt and pepper
- apple cider vinegar (or lemon juice)
- avocado mayonnaise (I use Chosen Foods classic mayo– just be sure it’s not a canola or vegetable oil-based mayo)
- fresh dill, finely chopped
- flat-leaf parsley, finely chopped
- lemon juice and zest (optional)
The full recipe for this keto asparagus with gribiche, including ingredient amounts, are at the bottom of the page. Here’s the jist of it:
- Boil the eggs: I know this is a pretty basic step, but if you scour the internet, you’ll find there are countless methods on how to perfectly boil eggs. I use this method, which is also outlined on Savor the Best (along with five other ways you can boil eggs!). Fill a medium saucepan about 3/4 of the way full of water and bring it to a boil. Once it’s boiling, reduce the heat to a simmer, then gently lower the eggs into the water. Boil for about 12-14 minutes (we want them done, not yolky). Remove the eggs from the heat, drain the hot water, and immediately transfer the eggs into a bowl of ice water. Once they’re cool, crack and peel them under a stream of running water at the sink. (Anyone else use the crack and roll method?)
- Roast the asparagus: You can do this when the eggs are boiling. Break off the woody bottoms of the asparagus stalks (discard). Arrange the asparagus spears on a baking sheet. Drizzle olive oil over them, then sprinkle on salt, pepper, and a drizzle of fresh lemon juice (I use half a lemon). Bake the asparagus at 400°F for about 7-8 minutes (depending on the thickness of the stalks).
- Make the gribiche: Finely chop the hard-boiled eggs and place in a mixing bowl. Add the mayonnaise, apple cider vinegar, dijon, and olive oil. Whisk the mixture together until creamy. Add the capers, pickles, minced garlic, salt and pepper, and chopped herbs. Stir until combined. If you’re not serving it immediately, refrigerate.
- Serve: Place 4-5 spears of asparagus on a plate and top them with a large spoonful of gribiche. Sprinkle on extra capers or fresh dill (optional). Enjoy!
an amazing keto asparagus recipe
Do give this a try! It’s delicious, simple, and I haven’t even gotten to the nutritional info… protein, healthy fats, veggies, garlic, olive oil, etc. Keto asparagus with gribiche is loaded with whole, clean, good-for-you foods! The sauce gribiche is delicious on other types of veggies, too. And if you’re more of a strict keto eater and want a boost of ketones, you can swap out up to a quarter of the olive oil for MCT oil without affecting the taste.
Sauce gribiche is a favorite in our house, and I love how it can dress up any veggie situation for when you just need something extra special!
you might also love…
- These keto air fryer zucchini tots always disappear quickly in my house! (Pssst! You don’t even need an air fryer!) They’re low-carb, gluten-free, grain-free, and even dairy-optional.
- In search of nut-free, keto bread? This keto coconut flour bread recipe is also dairy-free and only takes MINUTES to prepare for baking!
- Keto dark chocolate almond butter cups are a breeze to make and are a healthy, sugar-free, peanut butter cup copycat!
- 5 eggs (pasture-raised when possible)
- 2 tablespoons avocado mayonnaise (I use Chosen Foods)
- 1/4 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar (or fresh lemon juice)
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced (about 1/2 teaspoon)
- 2 tablespoons capers, chopped
- 2 tablespoons dill pickles (or cornichons), chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh dill, chopped
- 1/4 cup flat-leaf parsley, chopped
- 1-1/2 pounds asparagus
- 2 tablespoons olive oil or avocado oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 small lemon (optional)
- Fill a medium saucepan about 3/4 of the way full of water and bring it to a boil. Once it's boiling, reduce the heat to a simmer, then gently lower the eggs into the water. Boil for about 12-14 minutes (we want them done, not yolky). Remove the eggs from the heat, drain the hot water, and immediately transfer the eggs into a bowl of ice water. Once they're cool, crack and peel them under a stream of running water at the sink.
- Chop the hard-boiled eggs up and place them in a mixing bowl. Add the mayonnaise, apple cider vinegar, olive oil, and dijon. Whisk the mixture together until it looks creamy.
- Add the chopped capers and pickles, minced garlic, salt and pepper, and chopped herbs, stirring them in until it's all well incorporated.
- Preheat the oven to 400°F. When the eggs are boiling, prepare the asparagus. Break off the woody ends of the asparagus stalks (and discard). Arrange the asparagus spears on a baking sheet. Drizzle them with olive oil or avocado oil, then sprinkle on salt, pepper, and a drizzle of fresh lemon juice (optional).
- Bake the asparagus at 400°F for about 7-8 minutes (depending on the thickness of the stalks).
- Remove from the oven and assemble 4-5 asparagus spears on a plate. Top them with 1-2 large spoonfuls of gribiche and serve with extra capers or fresh dill.
*Refrigerate extra gribiche in an air-tight container.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 392Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 234mgSodium: 881mgCarbohydrates: 12gNet Carbohydrates: 6gFiber: 6gSugar: 3gProtein: 14g
This nutritional information is approximate and is provided for convenience as a courtesy.