Steamed Asparagus with Sauce Gribiche

You can steam or simmer the asparagus; each method takes 5 to 10 minutes (steaming is a little faster because you don’t have to bring a large pot of water to a boil). To steam, stand them up in a pot with about an inch of salted water on the bottom, then cover and turn the heat to high; or just lay them in a steamer over boiling water. Cook just until the thick part of the stalks can be pierced with a knife. To simmer, plunge into boiling salted water and cook until the thick part of the stalks can be pierced with a knife.

While the asparagus is cooking, combine the remaining ingredients except the herb and blend with a fork.

Drain the asparagus and serve hot or at room temperature, with some of the sauce spooned over it. Garnish with the herb.