Spring-fresh, light & aromatic
A fine spring salad with tender white asparagus, creamy egg, freshly chopped chives and a classic vinaigrette. This dish combines elegant lightness with savoury depth – ideal as a starter or light main course. In combination with a fresh Welschriesling from Styria, the result is a wonderfully balanced spring dish with freshness, flavour and elegance.
Ideal wine accompaniment: Welschriesling from Styria DAC (Austria)
Welschriesling is the ideal accompaniment to this asparagus salad: its clear, fresh acidity brings lightness to the dish without masking the delicate asparagus flavour. The citrusy notes combine playfully with the vinaigrette, while its mineral elegance supports both the egg and the fine herbal notes of the chives. In the Steiermark DAC, Welschriesling is produced with typical lightness, freshness and a delicate flavour that is perfect for spring.
Further suitable wine recommendations
1st Silvaner from Franconia (quality wine, Germany) A fresh Silvaner from Franconia convinces with moderate acidity, a fine herbal flavour and a restrained fruit profile. These characteristics harmonise wonderfully with the delicate flavour of the white asparagus and prevent the vinaigrette from being too dominant. Especially recommended for combinations with egg.
2. Grüner Veltliner from the Wachau DAC (Austria) Spicy, juicy, lively – the Grüner Veltliner from the Wachau has a peppery freshness and citrus flavours that blend perfectly with the asparagus, egg and dressing. The minerality supports the vegetal character of the dish without overpowering it.
3. Pinot Blanc from Alsace AOC (France) A Pinot Blanc from Alsace offers a harmonious balance of freshness and fruit. Its restrained acidity and gentle apple notes go perfectly with mild asparagus and egg. Ideal if the wine should not be too dominant, but still has structure.
4th Chablis AOC (France, 100 % Chardonnay) A classic Chablis brings cool minerality and freshness. Its precise acidity complements the vinaigrette perfectly, while the fine, almost salty notes emphasise the herbal flavours in the salad. Particularly good when using hard-boiled eggs.
5th Sauvignon Blanc from the Val de Loire AOC (France) Citrusy, herbal and mineral: the Loire Sauvignon enlivens this dish with its freshness and brings out the flavours of asparagus and chives even more clearly. Its acidity supports the lightness of the salad without pushing itself to the fore.
The recipe:
Spargelsalat mit Ei, Schnittlauch & Vinaigrette
Kochutensilien
- 1 Kochtopf
- 1 Schüssel
- 1 Schneidebrett
- 1 Scharfes Messer
- 1 Schneebesen
- 1 Schälmesser
Zutaten
Für den Salat
- 500 g weißer Spargel
- 2 Eier
- ½ Bund frischer Schnittlauch
Für die Vinaigrette
- 2 EL Weißweinessig
- 1 TL mittelscharfer Senf
- ½ TL Honig
- 4 EL gutes Olivenöl
- Salz & frisch gemahlener schwarzer Pfeffer
Zubereitung
Spargel vorbereiten
- Spargel sorgfältig schälen und die holzigen Enden abschneiden.
- In mundgerechte Stücke schneiden.
Spargel kochen
- In leicht gesalzenem Wasser ca. 10–12 Minuten bissfest garen.
- Abgießen und kurz abkühlen lassen.
Eier zubereiten
- Die Eier 9 Minuten hart kochen, abschrecken, pellen und vierteln.
- Vinaigrette anrühren
- Essig, Senf und Honig verrühren.
- Das Öl unter Rühren einfließen lassen, kräftig abschmecken.
Anrichten
- Spargel mit der Vinaigrette vermengen.
- Eiviertel darauf anrichten und mit fein geschnittenem Schnittlauch bestreuen.
Empfohlene Beilagen
- Frisches Baguette
- Blattsalat mit Frühlingskräutern
- Gekochte kleine Kartoffeln mit Schale
