White Asparagus with Sauce Gribiche

I was looking for something different to do to my asparagus and I stumbled across this recipe. The dish has unique and strong flavors so pair it with something like lemon and garlic grilled chicken. (Not the Indian chicken I mentioned a post or two down). Learned that lesson.

Ingredients:
16 thick white asparagus
1 large egg
2 teaspoons dijon mustard
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 small shallot, finely chopped
3 or 4 cornichons, coarsely chopped
1 tablespoon capers, drained and coarsely chopped
1/2 cup extra virgin olive oil
1/4 cup mixed fresh herbs (parsley, chervil, chives, tarragon), chopped
salt and freshly ground black pepper

Mak it:
Place the egg in a small saucepan and bring to a boil. Boil for 10 minutes. Cool in cold running water. Remove the shell. Separate the white from the yolk and chop both finely.
Meanwhile, place a large pot of water (or an asparagus steamer) over high heat and bring to a boil. Salt the water.
Peel the asparagus and attach them in the bundle with kitchen string (optional) and blanch them in boiling water until tender. (If using an asparagus steamer, fill only half with water, place the asparagus in the basket and place the lid on. The asparagus tips will steam while the stems get blanched.) The cooking time varies depending on thickness but they take longer to cook than regular asparagus. Use the tip of a small knife to test doneness.
Place the mustard, red wine vinegar, lemon juice, shallot, cornichons, capers, chopped egg in a bowl and whisk in the olive oil. Season with salt and pepper to taste and add the chopped herbs at the last moment. Serve the warm asparagus with the sauce gribiche on the side.

Note: I only used 2 tbsp of EVOO. 1/2 a cup seemed cray cray to me.