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 asparagus salad
© Adobe Stock

Pairs nicely with

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

for 4 servings

  • 300 g asparagus
  • 300 g artichokes
  • Lemon juice
  • Salt; sugar,; olive oil
  • Thistle oil vinaigrette
  • 100 g thistle oil
  • 20 g apple vinegar
  • 10 ml white wine vinegar
  • 80 g vegetable broth
  • 1 teaspoon Dijon mustard
  • Salt; Pepper
  • Asparagus broth
  • 400g white asparagus
  • 100 ml white Port
  • 15 ml white wine vinegar
  • 300 ml vegetable broth
  • 1 teaspoon lemon juice
  • 25 ml olive oil
  • 10 g butter
  • 1 teaspoon sugar

  • Sorbet Verde
  • 200 g syrup (sugar/water = 1:2)
  • 10 g tarragon
  • 4 g coriander
  • 8 g basil
  • 10 g lemon balm
  • 4 g mint
  • 200 ml dry sparkling wine
  • 30 g glucose
  • Celery Cream
  • 300g celery
  • 1/4 l cream; 1/2 l milk
  • Mayonnaise
  • 1/8 l corn oil
  • Dijon mustard
  • Sparkling wine vinegar
  • 1 egg yolk
  • Lemon juice; sugar; salt
  • 1 teaspoon chervil
  • Sepioline
  • 200 g Sepioline (cleaned and skin removed)


For the Thistle Oil Vinaigrette cook together the thistle oil, apple vinegar, vegetable broth, Dijon mustard, salt and pepper, and then let cool. Sauté the asparagus in olive oil; add the broth, reducing it to half; then strain and let cool. Cook the sparkling wine, glucose and syrup, then let cool, and blend in the herbs. Afterwards, strain the mixture and then freeze it. Peel celery and cook gently, at a low temperature, with cream and milk. Mix with blender to a purée. Separate the eggs and stir mustard into the yolks. Using a blender or a whisk, slowly add oil into the mixture – at first, drop by drop, and then a thin stream. Flavour the mayonnaise with lemon juice, salt, sugar, chervil and vinegar.

Finely chop the Sepioline and sauté briefly in olive oil. Then put into colander and let the juice drain off. Mix the Sepioline with the celery cream and mayonnaise and let it rest. Fill into a pastry tube and squeeze the sepioline cream length-wise on a plate. Marinate the artichokes and asparagus in the thistle oil vinagrette and place these on the plate as well. Take out Sorbet Verde with a spoon and put it in a glass filled with asparagus broth and top with some Veronelli olive oil. Place glass next to the plate (for drinking....it goes wonderfully with the salad).


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