Spring-fresh, flavoursome and perfectly accompanied by Grüner Veltliner
An aromatic spring dish in which tender white asparagus is combined with a flavoursome wild garlic pesto and crispy roasted hazelnuts. The harmonious combination of freshness and nuttiness is ideally complemented by a Grüner Veltliner.
Ideal wine accompaniment: Grüner Veltliner (DAC Kamptal, Austria)
The Grüner Veltliner from the Austrian Kamptal region impresses with its peppery flavour, lively acidity and fresh citrus notes. These characteristics harmonise perfectly with the intense wild garlic pesto and roasted hazelnuts. The freshness of the wine underlines the delicate flavour of the white asparagus, while its spiciness complements the flavours of the dish. A Grüner Veltliner with a short maturation period brings additional vibrancy to the combination.
Further wine recommendations:
Sauvignon Blanc (AOC Sancerre, France): With its lively acidity and flavours of green apple and gooseberry, this wine complements the freshness of the wild garlic pesto and the delicate asparagus.
Pinot Blanc (AOC Alsace, France): The fine fruit and balanced acidity of this wine harmonise well with the spicy wild garlic pesto and roasted hazelnuts.
Chenin Blanc (AOC Vouvray, France): With its fine fruit and light honey notes, this wine offers an interesting complement to the spicy wild garlic pesto and roasted hazelnuts.
Vermentino (DOC Vermentino di Sardegna, Italy): The lively acidity and fresh citrus notes of this wine complement the freshness of the wild garlic pesto and the delicate asparagus.
Furmint (Tokaji, Hungary): The dry Furmint from the Hungarian Tokaj region impresses with its mineral freshness, fine citrus notes and a precise, lively acidity structure. These characteristics harmonise wonderfully with the green spice of wild garlic pesto and the light roasted aroma of hazelnuts. The elegant dryness of the Furmint emphasises the freshness of the white asparagus, while its mineral depth lends structure to the dish. Furmint from barren, stony vineyards with subtle ageing in large wood is particularly exciting – complex, but not overloaded.
The recipe:
Weißer Spargel mit Bärlauch-Pesto und gerösteten Haselnüssen
Kochutensilien
- 1 Topf
- 1 Pfanne
- 1 Mixer oder Pürierstab
- 1 Schneidebrett
- 1 Messer
Zutaten
Für den Spargel:
- 500 g weißer Spargel
- 1 TL Zucker
- 1 TL Salz
- 1 EL Butter
Für das Bärlauch-Pesto:
- 100 g frischer Bärlauch
- 50 g geröstete Haselnüsse
- 50 g geriebener Parmesan
- 100 ml Olivenöl
- Salz und Pfeffer nach Geschmack
Für das Topping:
- 30 g geröstete Haselnüsse grob gehackt
Zubereitung
Spargel:
- Spargel schälen und die holzigen Enden entfernen.
- In einem Topf Wasser mit Zucker, Salz und Butter zum Kochen bringen.
- Spargel darin ca. 10–15 Minuten bissfest garen.
Bärlauch-Pesto:
- Bärlauch waschen und grob zerkleinern.
- Geröstete Haselnüsse, geriebenen Parmesan und Olivenöl hinzufügen.
- Alles mit einem Mixer oder Pürierstab zu einer cremigen Masse verarbeiten.
- Mit Salz und Pfeffer abschmecken.
Anrichten:
- Spargel auf Tellern anrichten.
- Mit Bärlauch-Pesto beträufeln und mit grob gehackten, gerösteten Haselnüssen bestreuen.
Empfohlene Beilagen:
- Kartoffelgratin mit Kräutern
- Frischer Blattsalat mit Zitronen-Vinaigrette
- Geröstetes Sauerteigbrot mit Butter
