Wine and Asparagus

Asparagus The season traditionally runs from the end of April to the end of June, but the greenhouses allow asparagus to be grown from mid-February

We know 2 types of Asparagus, the green and the white, where the white should be peeled otherwise they are bitter and the green asparagus do not need to be peeled and are usually used in salads, pasta, paella.

The green asparagus has a very strong taste which you can taste well in the dishes, a good fitting wine is the Gruner Veltliner with its white pepper in the taste, it goes well with the green asparagus dishes but also a dry Riesling or Sauvignon Blanc go well with this

a nice dish is, for example, a pasta dish with green asparagus

Preparation time 15 min and 25 min oven time for 4 people

• 500 grams of green asparagus
• 300 grams of small tomatoes (cherry tomatoes)
• 200 grams of penne
• 6 eggs
• 100 grams parmesan cheese grated
• 100 ml Milk

Cut off the bottom of the asparagus and remove it and cut the asparagus into small pieces, heat the oven to 160 degrees, cut the tomatoes into 4 pieces.

cook the penne according to the package and grease the oven dish with some olive oil or butter. When the penne is done, beat the 6 eggs, cheese and milk into a sauce and mix the tomatoes, penne, asparagus and sauce in the oven dish. put the dish in the oven for 25 minutes at 160 degrees.

Matching Wine

• Himmelstiege Gruner Veltliner Smaragd
• Domaine Charles Spar Riesling Tradition
• Domaine Denizot Sancerre
• Domaine Girault Sancerre
• Ortion and Fils Pouilly Fume