Asparagus with smoked salmon and gribiche - seared fresh asparagus, topped with creamy, cold sauce Gribiche, and smoked salmon make a great lunch, brunch or dinner, ready in 20 minutes.
Chop the woodsy bottom inch of the asparagus stalks, wash and dry. Add a splash of olive oil in a pan, wide enough to hold the asparagus whole and heat to medium-high.
Sprinkle the asparagus liberally with salt and black pepper, and give them a quick sear (5-6 minutes), turning once or twice.
Meanwhile boil the eggs. Peel and chop roughly.
Mix the sour cream with the mustard, and smashed garlic, plus salt and black pepper to taste. Add half of the sauce to the chopped eggs.
Roughly chop the capers, and add to the eggs mix.
Place about 1 Tbs of the reserved sauce at the bottom of a serving dish, arrange a few asparagus stalks on top, add 2-3 Tbs of the egg mix, and about 2 oz of smoked salmon on top. Garnish with fresh dill, more salt and pepper.