Spring-fresh, aromatic and perfectly accompanied by Vermentino
A light, vegetarian spring dish with a creamy lemon and ricotta cream, crunchy green asparagus and roasted pine nuts. The fresh flavours harmonise perfectly with a Vermentino.
Ideal wine accompaniment: Vermentino (DOC Vermentino di Sardegna, Italy)
The Vermentino from Sardinia impresses with its lively acidity, fresh citrus notes and a hint of herbal flavours. These characteristics complement the freshness of the lemon ricotta cream and the slight bitterness of the green asparagus. The mineral structure of the wine offers an exciting contrast to the roasted pine nuts and rounds off the flavour experience. A Vermentino with a short maceration period or maturation on the fine lees brings additional texture and depth to the combination.
Further wine recommendations:
Sauvignon Blanc (AOC Touraine, France): With its pronounced freshness, notes of green apple and gooseberry as well as a lively acidity structure, this wine goes perfectly with lemon ricotta cream and green asparagus.
Grüner Veltliner (DAC Kamptal, Austria): The peppery flavour and crisp acidity of Grüner Veltliner complement the freshness of the asparagus and the creaminess of the lemon ricotta cream.
Albariño (DO Rías Baixas, Spain): This wine has a salty minerality and citrus notes that harmonise particularly well with the green asparagus and the lemon ricotta cream.
Chenin Blanc (AOC Vouvray, France): With its fine fruit and light honey notes, this wine offers an interesting complement to the lemon ricotta cream and green asparagus.
Pinot Grigio (DOC delle Venezie, Italy): The fine fruit and light flavour of Pinot Grigio elegantly complement this aromatic dish.
The recipe:
Grüner Spargel mit Zitronen-Ricotta und gerösteten Pinienkernen
Kochutensilien
- 1 Topf
- 1 Pfanne
- 1 Mixer oder Pürierstab
- 1 Schneidebrett
- 1 Messer
Zutaten
Für die Zitronen-Ricotta-Crème:
- 150 g Ricotta
- 1 Bio-Zitrone Abrieb und Saft
- 1 EL Olivenöl
- Salz und Pfeffer nach Geschmack
Für den Spargel und die Pinienkerne:
- 400 g grüner Spargel
- 2 EL Pinienkerne
- 1 EL Olivenöl
- Salz und Pfeffer nach Geschmack
Zubereitung
Zitronen-Ricotta-Crème:
- Ricotta mit Zitronenabrieb, Zitronensaft, Olivenöl, Salz und Pfeffer glatt rühren.
Spargel und Pinienkerne:
- Spargelenden abschneiden und das untere Drittel schälen.
- In einer Pfanne mit Olivenöl den Spargel 5–7 Minuten braten, bis er bissfest ist.
- Pinienkerne in einer separaten Pfanne ohne Fett goldbraun rösten.
Anrichten:
- Zitronen-Ricotta-Crème auf Teller verteilen, Spargel darauf anrichten und mit gerösteten Pinienkernen bestreuen.
Empfohlene Beilagen:
- Geröstetes Fladenbrot
- Quinoa-Salat mit Zitronen-Dressing
- Kleine Ofenkartoffeln mit Meersalz und Rosmarin
