PINOT GRIGIO FROM GIOL, SAUVIGNON BLANC VAN GRAVEL AND LOAM AND GALIL MOUNTAIN, CHARDONNAY FROM FAMILIA CONESA & PINOT NOIR FROM ST MICHAEL-EPPAN
If you say spring, you say white asparagus. Until June 24th we can enjoy the queen of vegetables like royalty, oh yeah yeah. Asparagus soup, asparagus with ham or smoked salmon, poached egg, a butter sauce or Hollandaise sauce and some flat parsley, we will go crazy for the white gold in the coming weeks.
Wines that are fresh and fruity go with asparagus. Not too light but not too heavy either. White is preferred, but without wood bearings. Red is also possible if slightly cooled and fruity, such as the juicy pinot nero from 2019 from St. Michael-Eppan from Northern Italy. In the aromatic and mild category, you will do well with the pinot grigio from 2019 from the Italian winery Giol. Are you more of fresh and dusty? Then go for an accessible sauvignon blanc 2017 from Galil Mountain in Israel or the sauvignon blanc 2020 from Gravel and Loam from Marlborough, New Zealand. The final wine is full of vibrant gooseberry, fresh herbs and aromas of melon, passion fruit and citrus fruit. The wines from Galil Mountain have an extra advantage because they are vegan. The same goes for the silky smooth chardonnay from Familia Conesa from 2019, which also has a creamy end. Last but not least: the mineral Riesling Kalkstein Trocken 2019 from Gustavshof, also vegan, is a favorite of many.
Asparagus à la Flamande
Ingredients for 4 people
150 grams of butter
28 white asparagus
1 bunch of flat parsley
4 solid slices of ham or smoked salmon
Bring a large pan with 2.5 liters of water, a knob of butter, the mace and a pinch of sea salt to the boil. Meanwhile, peel the asparagus and cut 2 centimeters from the bottom. Boil the asparagus in the water for about 3 minutes. Then turn off the heat and let the asparagus cook in the liquid.
Place the eggs in a pan with cold water and boil them for eight minutes. Spill the eggs in cold water but do not cool. Peel and mash the eggs. Pick the flat parsley and mix the parsley with the mashed eggs. Heat the slices of ham for about 10 minutes in the warm asparagus liquid.
Remove the asparagus from the liquid, drain on kitchen paper and divide them over the plates. Melt some more butter in a saucepan and, when the butter has melted, pour it over the asparagus. Spread the egg over the asparagus. Finally, place the ham or smoked salmon in the center of the asparagus.