Happiness by the spear: how asparagus and wine conquer our hearts

Welcome to the world where green sticks meet fine wines, creating a romance that would make even the gods of Olympus jealous. Before we dive into this culinary adventure, let us shed a little light on the subject. Asparagus and wine – doesn’t that sound like an invitation to a spring festival where elegance and rusticity go hand in hand?

Just imagine: Asparagus, the diva of the vegetable section, meets wine, the charming seducer from the cellar. An encounter as predestined as rarely seen in the realm of flavours. But as with all great love stories, there is more to discover here too. Because not every wine knows how to win the heart of an asparagus. It’s all about balance, about the interplay of acidity and sweetness, about the harmony between earth and sun.

1. The cultural significance of asparagus and wine

Asparagus, already known to the ancient Egyptians as an aphrodisiac, has lost none of its appeal over the centuries. Here in Germany in particular, it is the pride of farmers and chefs. It is a sign of the beginning of the warm months and a pretext for celebrations that finally chase away the winter. Wine, on the other hand, is the blood of the earth, the gift of the gods that ennobles every moment and bears witness to culture and tradition. Together, asparagus and wine tell stories of the land and its people, of festivals and celebrations, of enjoyment and culinary delights.

2 What is asparagus actually?

Welcome to the secret life of asparagus spears, those green (and sometimes white or purple) mysteries that land on our plates every spring and make us wonder: “But what are you?”

Let’s take a closer look at this botanical underground comber.

2.1. Definition and botanical classification

Asparagus, or as the scientists call it, Asparagus officinalis, is a member of the lily family. Yes, you heard right. This vegetable is distantly related to lilies!

The next time you eat asparagus, just imagine you’re biting into a garden full of lilies – only without the flowers and with much more flavour.
Asparagus is a perennial plant, which means that once planted, it comes back every year to honour us with its presence, much like a good friend who keeps popping up to raid the fridge.

2.2 History of asparagus cultivation

The history of asparagus is so old that it has almost gathered dust. The ancient Egyptians already knew and appreciated this green sprout, which was later adopted by the Romans and spread throughout Europe. Emperor Augustus even coined the phrase “faster than you can cook asparagus” to describe something that goes very quickly. Obviously, the ancient Romans did not yet have a pressure cooker. Asparagus was somewhat forgotten in the Middle Ages before it rose to prominence again in fine cuisine during the Renaissance. Today, it is impossible to imagine spring cuisine without it.

2.3 Asparagus growing areas worldwide and in Germany

Although asparagus originally comes from Europe, it has now conquered the world. The largest cultivation areas are in China, followed by Peru, Germany and the USA. Each of these countries has its own way of appreciating and celebrating asparagus. In Germany, for example, the asparagus season is anticipated with an enthusiasm that is almost religious in nature and traditionally ends on St John’s Day, 24 June. In China, on the other hand, asparagus is mainly grown for export, and the Peruvians have become true masters in the cultivation of this green gold.

So asparagus has a long and illustrious history behind it, from the tables of the pharaohs to our modern plate. It is a world traveller, a botanical aristocrat and a culinary hero that deserves to be celebrated.
Germany is known for its passion for white asparagus and has several renowned growing regions. These regions are characterised by their optimal soil and climatic conditions, which make it possible to grow high-quality asparagus. Here are some of the best-known German asparagus-growing regions:

• Schrobenhausen in Bavaria:Asparagus, often referred to as “white gold”, is cultivated with great passion and according to traditional methods. Schrobenhausen asparagus is considered to be particularly tender and flavourful.
  
• Beelitz in Brandenburg: The asparagus town of Beelitz is famous for its asparagus. The Beelitz asparagus season takes place here every year, attracting many visitors from all over Germany.
  
• Schwetzingen in Baden-Württemberg: Schwetzingen claims the title of “asparagus town” and is known for its asparagus festival. Schwetzingen’s asparagus enjoys an excellent reputation.
  
• Walbeck in North Rhine-Westphalia: The asparagus village of Walbeck is also known for its high-quality asparagus. The asparagus queen is crowned here every year.
  
• Bruchsal in Baden-Württemberg: Bruchsal is another well-known asparagus-growing region that is recognised for the quality of its asparagus. The region celebrates its asparagus tradition with various festivals.
  
• Abensberg in Bavaria: Abensberg is known for its high-quality asparagus and organises many festivals and markets every year during the asparagus season.
  
• Lampertheim in Hesse: Lampertheim also boasts an excellent reputation for asparagus production and celebrates this every year with the Lampertheim Asparagus Festival.
  

Nienburg/Weser in Lower Saxony: The region is famous for Nienburg asparagus, which is prized for its quality and flavour.

These growing areas are just a few examples of the many regions in Germany where asparagus is grown. The asparagus season in Germany traditionally begins in April and ends on 24 June, St John’s Day. During this time, asparagus is celebrated in these regions and beyond, and many places organise asparagus festivals where asparagus takes centre stage in regional cuisine and culture.

3. asparagus varieties: the good ones, the green ones and the purple ones

Welcome to the kaleidoscope of the asparagus world, where colour is not just a question of taste, but also one of elegance. Let us travel through the spectrum of asparagus colours, from snow white to spring green and royal purple. It’s like visiting a vegetable garden designed by a particularly extravagant fashion czar.

3.1 White asparagus: the underground aristocrat

Let’s start with the white asparagus, which grows in the dark to preserve its pale elegance. This asparagus never sees the sun, which basically makes it the vampire of vegetables – noble, mysterious and a little demanding. The white asparagus is protected from the sunlight by heaping soil around the growing spears. This technique is called mounding and ensures that photosynthesis says a neat “no, thank you”, allowing the asparagus to retain its ivory-coloured complexion.

White asparagus is particularly popular in Germany, France and the Netherlands. There it is often served with hollandaise sauce, ham or simply with melted butter, just like at home. A feast for those who appreciate the delicate, slightly nutty flavour.

3.2 Green asparagus: the sun worshipper

Unlike its pale cousin, the green asparagus enjoys its life to the full under the sun. The result? A vibrant green colour that radiates vitality and freshness. Green asparagus is less whimsical to prepare than white asparagus and has a slightly more bitter and nutty flavour. It grows upright, proudly facing the sun, which makes it rich in vitamins and minerals.

Its robust flavour makes it the ideal candidate for grilling or pan-frying. A dash of olive oil, a pinch of salt and perhaps a little garlic – that’s all it takes to make green asparagus shine.

3.3 Purple asparagus: the eccentric

Purple asparagus is the most exotic of the asparagus varieties. It owes its colour to sunlight, which activates anthocyanins (the same pigments that give red cabbage and blueberries their colour) in the tips. It’s a bit like white asparagus that has decided to go to the disco for a day. Purple asparagus is slightly milder and sweeter than its green and white cousins and adds a colourful touch to any meal.

While it is a rarity in Germany and other European countries, it can be found more often on the market in Italy and Spain. It is ideal for salads or as a visual highlight in a vegetable pan.

Comparison of varieties and their culinary uses

Now that we’ve learnt about the three types of asparagus, let’s take a quick look at how they fare in the kitchen. White asparagus calls for elegance and classicism – think white tablecloths and silver cutlery. Green asparagus is the casual friend that suits barbecues and casual brunches. Purple asparagus, on the other hand, is the one that is always a little overdressed, but that is precisely why it is so charming.

No matter which asparagus you choose, one thing is certain: in the right combination with a well-chosen wine, these spears become ambassadors of spring, making us long for the sun a little more with every bite.

4. international asparagus dishes

Now let’s take a culinary trip around the world that is so exciting that even Indiana Jones would tip his hat to it. Asparagus, the versatile globetrotter, has crept into cuisines around the world and left its green (and sometimes white) traces everywhere.

4.1 Germany: Asparagus with hollandaise and ham

In Germany, asparagus is so revered that you would almost expect to see a monument to it on the street. The classic dish here is asparagus with hollandaise and ham – a combination so perfect that it could almost be considered the German yin and yang. Just imagine: Tender, white-golden spears, seductively coated in creamy hollandaise, accompanied by a piece of savoury ham. This dish is not only a feast for the palate, but also a real soul food that will brighten up even the greyest spring day.

Recipe idea: Asparagus with hollandaise and ham

Ingredients:

• 1 kg white asparagus
• Water, salt, a pinch of sugar and a knob of butter (for cooking the asparagus)
• 200 g high-quality cooked ham (sliced)
• Fresh parsley for the garnish (optional)

For the hollandaise sauce:

• 3 egg yolks
• 200 g unsalted butter
• 2 tablespoon lemon juice
• 2 tbsp cold water
• Salt and white pepper
• A pinch of cayenne pepper (optional)

Instructions:

• Prepare the asparagus: Carefully peel the white asparagus from tip to tip and remove the woody ends.
  
• Cook the asparagus: Bring water to the boil in a large pan. Add salt, sugar and a knob of butter. Carefully place the asparagus in the water and simmer gently for 15-20 minutes, depending on the thickness of the spears. The asparagus should be al dente at the end.
  
• Sauce Hollandaise zubereiten:
  
  • Melt the butter in a pan and leave to cool slightly.
  • Beat the egg yolks with the cold water in a heatproof bowl over a bain-marie until frothy.
  • Slowly add the melted butter, whisking constantly until a thick sauce is formed.
  • Flavour with lemon juice, salt, white pepper and optional cayenne pepper. Remove the sauce from the bain-marie and keep warm (do not boil!).
    
• Prepare the ham: Roll or fold the ham slices and arrange them on the plates.
  
• Serve: Place the cooked asparagus on the plates next to the ham. Pour the hollandaise sauce generously over the asparagus and garnish the dish with fresh parsley as desired.
  
• Enjoy: Serve this dish immediately to experience the full harmony of flavours.
  

This classic asparagus dish is a wonderful combination of textures and flavours that will bring spring to your plate. The creamy hollandaise sauce, the tender asparagus and the savoury ham create a perfect balance. A glass of dry white wine, such as a Riesling or Sauvignon Blanc, is the perfect accompaniment. Bon appétit!

My wine recommendations:

Riesling from Chile: 2021 Besoain Single Vineyard Riesling, Besoain Wines, Maipo Valley, Chile

Riesling from New Zealand 2022 Main Divide Riesling, Main Divide Wines, Waipara, New Zealand

Sauvignon Blanc from Canada: 2021 Creekside Sauvignon Blanc, Creekside Estate Winery, Niagara, Canada

4.2 France: Asparagus quiche

The French, known for their love of all things delicious and elegant, have given asparagus a place in the famous quiche. A butter-soft pastry crust filled with a silky egg cream, pieces of asparagus and often a little cheese – this combination is a poem that even Baudelaire could not have written better. The asparagus quiche is a real treat for anyone who loves to immerse themselves in the depths of French cuisine with every bite.

Recipe idea: French quiche with asparagus

Ingredients:

For the shortcrust pastry:

• 200 g flour
• 100 g cold butter, diced
• 1/2 teaspoon salt
• 2-4 tablespoons ice-cold water

For the filling:

• 500 g green asparagus, woody ends removed and cut into 3-4 cm pieces
• 200 ml cream
• 100 ml milk
• 3 large eggs
• 1 pinch of nutmeg
• 150 g grated Gruyère or Emmental cheese
• Salt and freshly ground black pepper
• Optional: 100 g diced ham or bacon

Instructions:

• Prepare the shortcrust pastry: Work the flour, salt and butter into a crumbly mixture in a bowl with your fingertips. Gradually add ice-cold water and knead quickly to form a smooth dough. Press the dough flat, wrap in cling film and chill for at least 30 minutes.
  
• Roll out the dough: Roll out the chilled dough on a lightly floured work surface and place in a 26 cm quiche tin. Press the pastry up the sides and prick the base several times with a fork. Chill.
  
• Prepare the asparagus: Blanch the asparagus in boiling salted water for 2-3 minutes, then rinse in iced water. Drain well.
  
• Preheat the oven: Preheat the oven to 180°C.
  
• Prepare the filling: Whisk the cream, milk and eggs in a bowl. Season with salt, pepper and nutmeg. Stir in the Gruyère or Emmental cheese. If you like, you can also add the ham or bacon at this stage.
  
• Assemble the quiche: Spread the blanched asparagus evenly over the prepared pastry. Pour the egg and cheese mixture over the top.
  
• Bake: Bake the quiche in the preheated oven for about 30-35 minutes, or until the filling has set and the surface is golden brown.
  
• Serve: Allow the quiche to cool for a few minutes before cutting. Serve warm or at room temperature.

This asparagus quiche combines the charm of French cuisine with the fresh flavours of spring. It is ideal for a brunch, as a light meal or as an elegant dinner. Serve with a crisp green salad and a glass of dry white wine for a perfect culinary experience. Bon appétit!

My wine recommendations:

Chardonnay from Australia: 2021 Lindsay TLC „Little Balcony“ Chardonnay, Lindsay Wine Estate, Barossa Valley, Australia

Chardonnay aus Neuseeland: 2021 Whitehaven Marlborough Chardonnay, Whitehaven Wines, Marlborough, Neuseeland

4.3. Italy: Risotto with green asparagus

In Italy, where eating is like a religious ceremony, green asparagus makes its grand entrance in risotto. This dish is proof of the Italian ability to create a masterpiece from a few simple ingredients. The green asparagus brings a fresh, slightly tangy flavour to the creamy, melt-in-the-mouth risotto – a culinary experience that will have everyone shouting “Mamma mia!”.

Recipe idea: Risotto with green asparagus

Ingredients:

• 300 g risotto rice (e.g. Arborio or Carnaroli)
• 500 g green asparagus
• 1 medium-sized onion, finely diced
• 2 cloves of garlic, finely chopped
• 1 litre vegetable stock, hot
• 150 ml dry white wine (e.g. a high-quality Sauvignon Blanc)
• 50 g freshly grated Parmesan cheese
• Zest of 1 organic lemon
• 2 tbsp freshly squeezed lemon juice
• 4 tbsp extra virgin olive oil
• Fresh herbs (e.g. parsley, thyme), finely chopped
• Salt and freshly ground black pepper
• A few cubes of butter

Instructions:

• Preparing the asparagus: Wash the asparagus and cut off the woody ends. Cut the asparagus spears into pieces about 3 cm long, keeping the tips to one side.
  
• Blanch the asparagus: Blanch the asparagus pieces (without tips) for 2-3 minutes in boiling salted water. Then add the asparagus tips and blanch for a further 2 minutes. Rinse under cold water and set aside.
  
• Heat the vegetable stock: Keep the vegetable stock hot, but not boiling, in a separate saucepan.
  
• Sauté the onions and garlic: Heat the olive oil in a wide pan and sauté the onions and garlic over a medium heat until translucent.
  
• Add the rice: Add the risotto rice and toast briefly until translucent. Make sure that the rice does not brown.
  
• Deglaze with wine: Deglaze the rice with the white wine and allow it to absorb completely while stirring.
  
• Add the stock: Add a ladle of hot vegetable stock to the rice. Stir continuously until the stock is almost completely absorbed. Repeat this step until the rice is al dente – the risotto should be creamy but not too runny.
  
• Stir in the asparagus and parmesan: Just before the rice is ready, add the blanched asparagus, lemon zest, lemon juice and fresh herbs. Stir everything well and allow the asparagus to warm through.
  
• Finish: Remove the risotto from the heat and stir in the cubes of butter and freshly grated Parmesan. Season with salt and pepper to taste.
  
• Serve: Serve the risotto immediately, garnished with some fresh herbs and additional Parmesan cheese if desired.

This risotto with green asparagus is a real springtime treat and perfect for bringing the freshness of the season to the plate. Serve with a glass of the recommended white wine to bring out the full flavours. Bon appétit!

My wine recommendations:

Pinot Grigio from Australia: 2023 Longview Queenie Pinot Grigio, Longview Vineyard, Adelaide Hills, Australia

Pinot Gris aus Neuseeland: 2021 Main Divide Pinot Gris, Main Divide Wines, Waipara, New Zealand

Pinot Gris aus Neuseeland: 2022 Mansion House Bay Marlborough Pinot Gris, Whitehaven Wines, Marlborough, New Zealand

4.4 Spain: Asparagus tapas

In Spain, the country where life pulsates to the rhythm of flamenco and siestas, asparagus is a favourite protagonist on the tapas stage. Whether grilled, marinated or fried in olive oil and garlic, asparagus is served in small, delicious bites that go perfectly with a glass of wine or a cool cerveza. Tapas with asparagus are a convivial dish that brings friends and family together and transforms every table into a fiesta.

Recipe idea: Asparagus wraps with Serrano ham and Manchego

Ingredients:

• 500 g green asparagus, woody ends removed
• 100 g Serrano ham, cut into thin slices
• 100 g Manchego cheese, cut into thin slices
• Extra virgin olive oil
• Balsamic reduction or Crema de Vinagre
• Freshly ground black pepper
• Coarse sea salt
• A few leaves of fresh basil or parsley (optional)

Instructions:

• Prepare the asparagus: Blanch the asparagus in boiling salted water for about 2-3 minutes so that it retains its beautiful green colour but still has a bite. Rinse immediately in ice water to stop the cooking process. Then dry the asparagus thoroughly.
  
• Wrap the asparagus: Carefully wrap each piece of asparagus in a slice of Serrano ham. Add a thin slice of Manchego cheese and roll the ham tightly around the asparagus and cheese. The cheese should be between the asparagus and the ham so that it melts slightly when heated.
  
• Fry: Heat some olive oil in a large pan over a medium heat. Fry the asparagus wraps on all sides until the ham is crispy and the cheese starts to melt. This should take about 3-4 minutes.
  
• To serve: Place the asparagus wraps on a serving platter. Drizzle lightly with the balsamic reduction or Crema de Vinagre for a sweet and tangy flavour.
  
• Garnish: Sprinkle the asparagus wraps with a little freshly ground black pepper and coarse sea salt. Garnish with fresh basil leaves or parsley as desired to add colour and freshness.
  
• Serve: These tapas can be served either warm or at room temperature. They are ideal as an appetiser for a social gathering or as part of a more extensive tapas selection.
  

This recipe combines the strong flavours of Serrano ham and Manchego cheese with the freshness of green asparagus to create an irresistible tapas dish. The balsamic reduction adds a pleasant sweetness and acidity that rounds off the dish perfectly. ¡Buen provecho!

My wine recommendation:

Tempranillo aus Spanien: 2012 Proyectvs Sanctvs Adamá, Ribera del Duero, Spain

4.5 Asia: Asparagus in Asian cuisine

Asparagus has also found its way to Asia, where it is appreciated in the kitchen for its crunchy texture and ability to soak up flavours. In dishes with soya sauce, sesame oil and perhaps a little ginger and garlic, asparagus shows its versatile side. In Asian cuisine, it comes into its own in stir-fries, steaming baskets and alongside hot chilli – a declaration of love to all those who like things spicy and aromatic.

For a delicious Asian wok dish with asparagus that offers the perfect blend of crunchiness, flavour and a hint of exoticism, all you need are a few fresh ingredients and a little time. This dish is prepared with classic Asian spices and brings out the unique flavour of the asparagus.

Recipe idea: Asian pan with asparagus and chicken

Ingredients:

• 500 g green asparagus, lower third peeled and cut into 3 cm pieces
• 300 g chicken breast, cut into thin strips
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cloves of garlic, finely chopped
• 1 piece of ginger (approx. 2 cm), finely chopped
• 1 red pepper, cut into strips
• 3 spring onions, sliced into rings
• 1 tsp sugar
• 2 tbsp vegetable oil
• Sesame seeds for garnish
• Optional: a dash of rice wine or sherry

Instructions:

• Prepare the marinade: In a bowl, mix 1 tbsp of soya sauce, oyster sauce, sesame oil and sugar. Add the chicken breast strips and leave to marinate for about 15 minutes.
  
• Blanching asparagus: Blanch the asparagus in boiling water for 2 minutes, then immediately plunge into ice water. This keeps it crisp and retains its bright green colour.
  
• Prepare the wok or pan: Heat the vegetable oil in a wok or large frying pan on a high heat. Add the garlic and ginger and fry briefly until fragrant.
  
• Fry the chicken: Remove the chicken from the marinade (keep the marinade) and place it in the wok. Stir-fry until almost cooked through. Then remove it from the wok and set aside.
  
• Add the vegetables: Place the pepper strips in the wok and fry for a few minutes. Then add the blanched asparagus and fry everything together for a further 2-3 minutes.
  
• Add the chicken again: Return the chicken to the wok. Add the remaining soya sauce and the reserved marinade. If you like, you can now add a dash of rice wine or sherry. Stir everything well and cook until the chicken is fully cooked.
  
• Garnish with spring onions and sesame seeds:Stir in the spring onions just before serving. Garnish the dish with sesame seeds.
  

This stir-fry offers a wonderful combination of flavours and textures. The crunchy asparagus and tender chicken are perfectly complemented by the flavours of soy sauce, ginger and garlic. Serve this dish over freshly cooked rice or noodles for a complete meal. Not only is it incredibly tasty, it’s also quick and easy to prepare – perfect for a nutritious weeknight dinner.

My wine recommendation:

Riesling from New Zealand: 2022 Whitehaven Marlborough Riesling, Whitehaven Wines, Marlborough, New Zealand

Riesling from New Zealand 2022 Main Divide Riesling, Main Divide Wines, Waipara, New Zealand

4.6 Roasted asparagus with fresh tomato salsa

Here’s another recipe idea from our friends at Seifried Winery in Nelson, New Zealand. Brigitta Cropp, head chef at “The Harvest Cellar” restaurant next to the winery, has the following recipe idea.

Ingredients:

• 2 bunches of green asparagus
• 4 large tomatoes, roughly diced
• 1 x finely diced red onion
• Juice and zest of 1 lemon
• ¼ cup finely chopped basil leaves
• 1/2 teaspoon ground cumin
• 2 teaspoons finely diced jalapeno peppers
• 2 tablespoons olive oil
• Salt & pepper to taste

Instructions:

• Prepare the salsa: Mix all the ingredients together, season with salt and pepper and chill
  
• Preparing the asparagus: Clean the asparagus, remove the woody ends
  
• Preparing the asparagus: Sauté the asparagus in a grill pan with olive oil
  

Serving: Arrange the asparagus on a serving platter and pour over the fresh salsa.

Enjoy with your favourite people!

My wine recommendation:

Sauvignon Blanc from New Zealand: 2022 Seifried Nelson Sauvignon Blanc, Seifried Estate Winery, Nelson, New Zealand

Grüner Veltliner from New Zealand: 2022 Seifried Nelson Grüner Veltiner, Seifried Estate Winery, Nelson, New Zealand

4.7 Innovative asparagus recipes and modern interpretations

Asparagus is a real trendsetter in the world of modern cuisine. From asparagus ice cream and asparagus smoothies to caramelised asparagus with exotic spices, creative chefs around the world are experimenting with this versatile vegetable and creating dishes that challenge both the taste buds and the imagination. These innovative recipes are an invitation to think outside the box and see asparagus in a whole new light.

So, my dear gourmets and globetrotters, this has been our culinary journey through the world of asparagus. Whether classic or creatively interpreted, asparagus is a true chameleon of the kitchen that finds its very own flavour in every culture. Pack your fork – the asparagus adventure awaits you!

5. wine and asparagus: the perfect combination

When it comes to the marriage of asparagus and wine, we enter the realm of fine culinary delights, where the paths of vegetable aristocracy and fine wines cross. In a way, this chapter is the “speed dating” for asparagus and wine – a complex game of attraction and repulsion that, if played right, ends in a love story for the ages.

Basics of wine selection for asparagus dishes

Before we pop the corks, a little wine lore: choosing a wine to go with asparagus dishes is not a wild guessing game, but an art that aims for harmony and balance. The key is to take into account the characteristics of the asparagus – its bitterness, sweetness and flavour – and pair it with the right wine. After all, the aim is not to start a war in the mouth, but to achieve a harmonious interplay of flavours.

5.1. White wines and their suitability for asparagus

Sauvignon Blanc: freshness and acidity as a counterpart to asparagus

Sauvignon Blanc, a wine as fresh as a spring morning, is the ideal partner for asparagus. With its crisp acidity and grassy notes, it woos asparagus like a gallant knight woos a lady’s heart. This wine is like the best friend that asparagus has ever had – it emphasises its character without pushing itself to the fore.

My wine recommendation:

Sauvignon Blanc from New Zealand: 2021 Eva Pemper Sauvignon Blanc, Eva Pemper Wines, Marlborough, New Zealand

Riesling: The balance between sweetness and acidity

Riesling and asparagus are like the dream couple from a Rosamunde Pilcher novel, made to complement each other. The Riesling, with its fine balance between sweetness and acidity, caresses the delicate flavours of the asparagus without drowning them out. A Riesling brings out the natural sweetness of the asparagus and ensures a perfectly balanced flavour experience.

My wine recommendation:

Riesling from Australia: 2022 Maxwell Eden Valley Riesling, Maxwell Wines, McLaren Vale, Australia

Silvaner: Minerality and expressiveness carry the asparagus
Silvaner and asparagus are a perfect match! The gentle acidity and subtle aromas of Silvaner complement the delicate, slightly nutty flavours of asparagus without overpowering them. Silvaner goes particularly well with classic asparagus dishes such as asparagus with hollandaise sauce, asparagus in a light vinaigrette or asparagus dishes with fish and white meat. The wine supports the fine flavours of the asparagus and contributes to a harmonious overall experience.

Chardonnay: a fuller-bodied option for grilled asparagus

Robust, grilled asparagus needs a wine that flexes its muscles a little. This is where Chardonnay comes into play – a full-bodied wine that stands up to the smoky character of grilled asparagus with its buttery finish and often present oak notes. This pairing is like a well-matched duet on stage, with each actor playing their part to perfection.

My wine recommendations:

Chardonnay from Canada: 2021 Queenstone Mile Vineyard Chardonnay, Queenstone Mile Vineyard, Niagara, Canada

Chardonnay from Australia: 2021 Lindsay TLC „Little Balcony“ Chardonnay, Lindsay Wine Estate, Barossa Valley, Australia

Chardonnay from New Zealand: 2016 Elephant Hill Chardonnay, Elephant Hill Winery, Hawke’s Bay, New Zealand

5.2 Rosé and lighter red wines

Rosé: versatility for different types of preparation

Rosé is the all-rounder among wines when it comes to asparagus. Its fruity freshness and light acidity make it the ideal accompaniment for a variety of asparagus dishes. Regardless of whether the asparagus is roasted, steamed or grilled, a good rosé knows how to showcase itself to complement the asparagus in all its facets.

My wine recommendations:

Rosé from New Zealand: 2022 Mansion House Bay Marlborough Rosé, Whitehaven Wines, Marlborough, New Zealand

Rosé from Canada: 2021 Creekside Rosé, Creekside Estate Winery, Niagara, Canada

Rosé from Australia: 2022 Maxwell Little Demon Rosé, Maxwell Wines, McLaren Vale, Australia

Pinot Noir: Light red wines with hearty asparagus dishes

Anyone who says that red wine does not go well with asparagus has not yet tried the right red wine. A light Pinot Noir, with its subtle fruity notes and discreet tannin structure, can certainly form a harmonious relationship with hearty asparagus dishes. Think of an asparagus risotto or an asparagus salad with parmesan – a Pinot Noir can really shine here.

My wine recommendations:

Pinot Noir from New Zealand 2020 Amisfield Pinot Noir, Amisfield Wine, Central Otago, New Zealand

Pinot Noir from New Zealand: 2020 Mansion House Bay Marlborough Pinot Noir, Whitehaven Wines, Marlborough, New Zealand

Pinot Noir from Canada: 2018 Queenstone Mile Vineyard Pinot Noir, Queenstone Mile Vineyard, Niagara, Canada

When pairing asparagus and wine, the following applies: experimentation is welcome, but with caution.

Start with the classics, such as a crisp Sauvignon Blanc or a sparkling Riesling, and then feel your way towards the bolder combinations. And remember: the best wine for asparagus is always the one that you personally like best. So, raise your glass to this wonderful duo and enjoy the variety of flavors that asparagus and wine have to offer.

6. practical tips for preparing asparagus

Now, dear friends of fine taste, let’s get down to unraveling the secret behind the perfect asparagus preparation. Because let’s be honest: cooking asparagus is an art in itself – one that should be approached with the precision of a watchmaker and the dedication of a poet. But don’t worry, I’ll take you by the hand and guide you through the magical world of asparagus cooking without making you lose your hair (or your mind) in the process.

6.1 Preparation and cleaning of the asparagus

First of all, we need to remove the dirt from the asparagus, because even a nobleman doesn’t go to the table with dirt under his nails. Hold the asparagus under running water and whisper gentle words to it while you remove any soil. Now that it’s clean, let’s move on to the bottom of the spear. With white asparagus, this means peeling with the meticulousness of a surgeon, as the outer layer can be as tough as a mountaineer’s leather boots. With green asparagus, on the other hand, it is often enough to peel just the bottom third – it’s the casual type of asparagus.

Cooking techniques: Steaming, grilling, sous-vide

• Steaming: Here the asparagus is placed in a pot with a sieve insert over boiling water to sweat. A gentle process that allows the asparagus to cook in its own juices until it is tender enough to soften the heart of any vegetable despiser.
  
• Barbecue: For all those who like it smoky. Throw the asparagus on the grill and let it dance between the flames. A little olive oil, salt and pepper, and voilà – an asparagus with bite and character, ready to rock any barbecue party.
  
• Sous-vide: The method for the technology freaks and the patient among us. The asparagus is cooked in a vacuum bag at a low temperature in a water bath. The result? Asparagus so perfectly cooked that it brings tears to your eyes – with joy, of course.
  

6.2 The importance of freshness and seasonal availability

Last but not least: the asparagus must be fresh. Like a good gossip, asparagus tastes best when it is fresh. Look for firm spears and closed tips – a sign of youth and freshness. And don’t forget: asparagus is a seasonal vegetable. Its time is as fleeting as first love or the blossoming of cherry trees. Use this short period wisely to enjoy asparagus in all its forms.

With these tips in hand, you are now ready to treat asparagus with the reverence and respect it deserves. Go out and cook asparagus like there’s no tomorrow – after all, there’s only a limited time in the year for asparagus.

7 My conclusion at the end of the journey through the land of sticks and vines

Now that we’ve reached the end of our expedition together, here’s an appeal to experiment with asparagus and wine. Now that you are equipped with the necessary knowledge, it’s time to roll up your sleeves and get creative. Why not try a completely unconventional wine with asparagus or prepare asparagus in a way that will make your neighbors green with envy? The world of asparagus and wine is so rich and diverse – discover it in all its facets!

Here is a summary of the most important findings:

• Asparagus is not just a vegetable, but a way of life, a harbinger of spring and a culinary marvel.
  
• Enjoying wine and asparagus together is like a dance between two soul mates, where balance and harmony set the pace.
  
• From preparation to cooking: asparagus deserves our full attention and devotion. It is the VIP among vegetables and should be treated as such.
  
• Choosing the right wine for your asparagus dish is an art that needs to be mastered. But don’t worry, with a little practice and experimentation, you too can become a sommelier in your own kitchen.

Cheers and bon appétit!