Asparagus and Sauce Gribiche with Smoked Anchovies

British Asparagus is currently in season, so there’s no better time to make use of this glorious vegetable whilst they are at their peak. I love its versatility and one of my favourite ways to eat it is lightly charred on a griddle pan, which wake up the bitter, sweet, flavours. I also love it with the French mayonnaise-style egg sauce, Sauce Gribiche. Asparagus and eggs is a classic combination. I’ve added smoked anchovies (bought from Brindisa) to the union to make a chunky and punchy sauce gribiche. It’s a marriage made in heaven and makes for a very tasty starter.

smoked anchovies
Smoked Anchovies

Asparagus and Sauce Gribiche with Smoked Anchovies

Serves 2
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Allergy Fish
Meal type Starter
By author Natasha Miles


  • 12 asparagus spears
  • 3 large hard-boiled eggs
  • 2 smoked anchovies (finely choppeed)
  • half teaspoon Dijon mustard
  • 75ml olive oil
  • 2 tablespoons white wine vinegar
  • small handful parsley (finely chopped)
  • 1 medium gherkin (finely chopped)
  • 6 capers (washed, drained and chopped)
  • salt and pepper to taste


Bring a large saucepan of water to the boil then add the asparagus and eggs. After 5 minutes take the asparagus out drain and set aside. Cook the eggs for a further 4 minutes. Once cooked run under a cold tap to cool. Peel and discard the egg shells.
Slice the egg in half and scoop out the yolk. Set aside the whites and place the yolks in a mixing bowl.
Add all the ingredients, apart from the egg whites to the mixing bowl, mash and season to taste. Finely chop the egg whites and fold into the mixture.
To serve, dollop on top of the asparagus.

How do you like to eat asparagus?

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