A complex dish with very thin strips of marinated green asparagus and a vinaigrette of asparagus juice and olive oil combined with baby artichokes, a sepia roll and wild herbs. The asparagus and artichokes perform an aroma concert with the seafood, herbs and cream. Such complexity can be matched by a lovely Rotgipfler as well as a robust Grüner Veltliner.

A picture shows artichoke with asparagus salad
Artichoke with Asparagus Salad, © AWMB / Ulli Kohl

Pairs nicely with

  • Rotgipfler/Zierfandler - Classic
  • Gemischter Satz - Reserve
  • Grüner Veltliner - full-bodied and robust