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


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.


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.

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

Le Bistrot Pierre's 17th bistrot is located in Altrincham's Stamford Quarter, contributing to the revival of the town centre which is benefiting from major regeneration and a growing food and drink scene.

The two-floor restaurant, with space for 170 diners has impressive floor to ceiling windows, stunning French-styled interiors, a bar area and outside seating.

Our raison d'etre is great value French cooking and seasonal menus. We like to combine French bistrot classics such as steak-frites, boeuf bourguignon and creme brulee with our own take on regional favourites like confit de canard and pate de campagne. Our relaxed and friendly bistrot is the place to go for any occasion.

Open seven days a week, we serve lunch and dinner daily and breakfast at weekends. We have something for everyone, from our two-course prix-fixe lunch for '£11.95 and a two-course pre-theatre menu for '£14.95 to our evening a la carte menu. We also offer gluten-free dishes and a children's menu, which comes with our bespoke 14 page activity pack.

Breakfast: Saturday-Sunday 0900-1100
Lunch: Monday-Friday 1130-1700 / Saturday-Sunday 1200-1700
Dinner: Monday-Wednesday 1700-2100 / Thursday-Saturday 1700-2200 / Sunday 1700-2100
Bar Food: Monday-Thursday 1200-1900 / Friday-Sunday 1200-1800
Bank Holiday Monday opening hours are the same as Sunday opening hours.