Late Spring and Early Summer
White asparagus is such a great vegetable! In this recipe we describe the classic way of serving asparagus. This way you will be able to taste the slight bitterness and sweetness of the asparagus. The butter and egg bring a feeling of velvet to your palate, which is ideal to taste the asparagus. The parsley and white pepper give a touch of sharpness to the dish.
Serve the white asparagus with a dry Muscat from the Elzas. The delicate, slightly sweet but dry taste, the hint of bitterness and the rich aromas work very well with white asparagus. Muscat to us means the smell of fresh fruit. When drinking it is if you’re tasting the original grape. Wonderful wine and wonderful combination.
We recently combined the asparagus with a Riesling (2015, Trocken, Meulenhof) from the German Mosel region. Worked very well.
Here is what you need:
- 3 or 5 White Asparagus per person
- 2 Eggs
- 100 gram Ham
- White Pepper
Cook the white asparagus and cook or steam the eggs medium, making sure the yolk is not set but also not running. Peel the egg and cut in four. Chop the parsley. Serve the asparagus and eggs warm on a plate. Dress the plate with ham (please make sure it has a bit of fat) and butter; sprinkle the parsley over the plate. Add some white pepper.
As an alternative warm the butter and pour it gently over the asparagus.