1: Preheat your oven to 450 degrees.
2: Fill a large pot with water, add a pinch of sea salt, and set on medium-high heat.
3: Once boiling, add the potatoes and cook for 20-25 minutes until fork tender.
4: Strain the potatoes and let them cool.
5: In a mixing bowl, combine 3 tbsp of extra virgin olive oil, red wine vinegar, mustard, and sea salt. Set aside.
6: Smash the quartered cucumbers with the back of a knife and add them to the mixing bowl.
7: Add the hard-boiled eggs, olives, and parsley to the mixing bowl.
8: Smash the cooled potatoes using the bottom of a glass cup on a parchment-lined baking tray.
9: Drizzle with olive oil and sprinkle with sea salt. Bake for 15 minutes.
10: Remove the tray, flip the potatoes, add asparagus on top, and bake for another 15 minutes until crispy.
11: To serve, plate the potatoes and asparagus, top with the gribiche sauce, and finish with cracked pepper.
