Ingredients:  

• 2 bunches of medium or large asparagus
• Spice Tribe Sacred Valley Pink Peruvian Salt
• Spice Tribe Late Harvest Black Peppercorn
• 4 oz crispy Jamon Serrano (optional)
• 1 pint cherry tomatoes, cut in half (optional)

Gribiche:  

• 8 hard-boiled eggs, chopped  
• 2 tbsp chopped tarragon  
• 2 tbsp chopped parsley  
• 1 medium-sized shallot, finely chopped  
• 1/2 cup drained and finely chopped capers  
• 4 finely chopped cornichons  
• 2 tsp Dijon mustard  
• 1/4 cup red wine vinegar  
• 2 1/2 cups olive oil  
• Spice Tribe Sacred Valley Pink Peruvian Salt  
• Spice Tribe Late Harvest Black Peppercorn 

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Directions:

1. Preheat your oven to 425°F.
2. In a mixing bowl, combine the chopped eggs, tarragon, parsley, shallot, capers, cornichons, Dijon mustard, red wine vinegar, salt, and black pepper. Stir gently until combined. Gradually beat in the olive oil and adjust the seasoning. Set aside.  
3. Remove the woody ends of the asparagus spears. Clean the asparagus under running water and pat it dry.
4. Toss the asparagus with olive oil, salt, and black pepper. Place the asparagus in a single layer on a sheet pan lined with parchment paper.
5. Bake in the oven for approximately 10 to 12 minutes, or until the asparagus is cooked to your desired tenderness.
6. Once the asparagus is cooked, serve it with the Gribiche sauce. Optionally, garnish with cherry tomatoes and crispy Jamon Serrano. Enjoy!