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Asparagus with Smoked Salmon and Gribiche Sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 4 hard-boiled eggs, finely chopped
- 2 tablespoons drained capers
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon minced shallot
- 24 white and/or green asparagus spears
- 1/2 lemon
- 1 tablespoon butter
- 1 teaspoon sugar
- 3 tablespoons extra-virgin olive oil plus additional for drizzling
- 8 ounces thinly sliced smoked salmon
Directions:View on Bon Appetit
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