Asparagus with vinaigrette is the asparagus appetizer par excellence. If made with tomatoes, onions or herbs – then a firm but not too grassy Sauvignon blanc, around 1 or 2 years old, is an ideal choice.
Also a classic Rotgipfler or a strong, spicy Veltliner with the typical peppery "Pfefferl" expression match very well – but the alcohol content should not be too high, as the main courses are still to come.
Pairs nicely with
- Sauvignon blanc with good body but no wood
- Grüner Veltliner Classic with body
- Grüner Veltliner Reserve that's not too heavy
- Rotgipfler Classic
for 4 Servings
- 12 fresh asparagus
- 4 tablespoons champagne vinegar
- 1 tablespoon lemon
- 7 tablespoons olive oil
- 7 tablespoons vegetable oil
- 2 shallots
- 1 teaspoon chopped chervil
- 1 teaspoon chives
- 3 tomatoes, peeled and chopped, seeds removed
- Salt, pepper
Peel the asparagus well, cook in salted water and serve lukewarm with the freshly made vinaigrette. For the vinaigrette: mix together the champagne vinegar, lemon, olive oil and vegetable oil. Finely chop the shallots and, together with the chervil, chives and tomatoes, stir into the vinaigrette.