Bistrot Pierre Recipe: Asperges Gribiche

This month we're sharing the recipe from Bistrot Pierre; the Asperges gribiche.


Enjoy seasonal asparagus with ham hock and sauce gribiche of eggs, capers, cornichons and herbs. If youd prefer a vegetarian option, leave out the ham hock.





Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 4



Ingredients:

280g Asparagus

2g Sea Salt

40ml Extra virgin olive oil

1g Cracked black pepper

600ml Mayonnaise

480g Gherkins

80g Flat parsley

240g Capers in brine

80g Dijon mustard

4 Eggs

1 Ham hock

Selection or aromatics (bay leaf, clove, star anise, peppercorn)


Mise en Pace:

1. Bring the ham hock to a boil in cold water and aromatics. Simmer for 2 hours until meat is tender.

2. Allow the meat to cool slightly and shred ham by hand removing all bones.

3. Hard boil the eggs and allow to cool.

4. Finely chop the eggs into small pieces.

5. Chop gherkins into a small dice.

6. Roughly chop capers and herbs individually.

7. Mix all ingredients together, except the ham and add the mayonnaise and Dijon mustard.

8. Remove woody stems of asparagus and peel away any stringy edges.



Method:

1. Blanch the asparagus for 1 to 2 minutes and place in ice cool water.

2. Place the asparagus and shredded ham onto a tray, season lightly with salt, pepper and olive oil and place under the grill to warm through.

3. Once hot and lightly coloured on top, transfer onto a plate.

4. Neatly spoon the gribiche on top of the base of the asparagus and top with crispy ham.

5. Finish with a drizzle of olive oil.

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Posted: Tuesday 6th June 2017
ID: 11417 - 1891