The roasted, buttery aromas of this asparagus classic make wine matching easy.
Mature wines between 3 and 5 years old fit better than younger ones. The smooth Neuburger (no Botrytis and not too minerally), with its fine nutty nuances, is the perfect choice. Also exciting is ripe Weißburgunder, Zierfandler and Rotgipfler and – as always – a robust Grüner Veltliner.
Pairs nicely with
- Weißburgunder – full and strong
- Neuburger – firm body; without Botrytis
- Grüner Veltliner – Reserve level; mature
- Zierfandler and Rotgipfler – mature; with finesse
for 4 Servings
- Approximately 20 white asparagus
- 1 lemon
- 1 bread roll
- Salt, sugar
- 200 g butter
- 100 g fine white bread crumbs
- 1/2 bunch of parsley, chopped
- Some lemon juice
Peel the asparagus from the top down. Cook the skins with water, salt, sugar, lemon juice and the bread roll; let simmer for 5 minutes, then strain. Cook the peeled asparagus in this broth until they still have a light bite to them. In the meantime, heat the butter until it is brown (nut butter). Add the bread crumbs and season with salt, pepper and lemon juice. Finally, add the chopped egg yolk and parsley. Place the asparagus on the plates and arrange with the Polonaise.