Finally, the asparagus season is about to start. As every year, asparagus will find its way into many, many kitchens until the end of June. Even the ancient Romans knew the royal vegetable, also known as ‘edible ivory’. How about to modify the classic variation? Just surround the white bars with a crisp breadcrumb coating.
Ingredients for four portions: 500 g white asparagus, 250 g Gouda, 250 g boiled ham, 2 beaten eggs, 100 g flour, 100 g breadcrumbs, oil for frying
Preparation: Peel the asparagus and let it boil in salted water for 3 minutes until it is firm to the bite. Wrap 2-3 sticks of the freshly cooked asparagus in a slice of Gouda and then a slice of ham and secure with toothpicks. Roll the wrapped asparagus in the flour, then pull it through the beaten eggs and roll in breadcrumbs. Heat the oil in a pan and fry the breaded asparagus until crispy.
Our Wine recommendation
Fresh white wines are perfect for a delicious asparagus dish. The Klein Constantia Estate Sauvignon Blanc 2018 features mineral notes, fresh acidity and a fruity character and combines green gooseberry notes with exotic fruits, which makes it the ideal companion to asparagus dishes of all kinds. This also applies to the Rickety Bridge Sauvignon Blanc 2020. This sparkling white wine with its fruity nuances of pears, lychee and passion fruit is an excellent meal companion to the royal vegetable. But it doesn't always have to be a Sauvignon Blanc, how about a Chenin Blanc for a change? We recommend The View Chenin Blanc 2019 by Delaire Graff, created exclusively for us by winemaker Morné Vrey. The result is an elegant white wine that is nevertheless crisp and fresh – making it the perfect companion for the asparagus season. With its multifaceted aromas of ripe pears and citrus fruits and the delicate minerality, the wonderfully balanced Chenin Blanc – recently awarded with Mundus Vini Silver – is the icing on the cake for the royal vegetable.