Preparation
- Cook the white asparagus in boiling salted water for 15 minutes. Meanwhile, cut the green asparagus into bite-sized pieces.
- Heat the rapeseed oil in a frying pan and fry the green asparagus for about 5 minutes, deglaze with 50 ml water and cook covered for 2 to 3 minutes until as firm as you like; salt, remove from the pan and leave to cool.
- For the vinaigrette, let the sugar caramelise to a light colour in a pan without stirring, deglaze with the vinegar and 70 ml hot water (careful, it spits), bring to the boil and simmer for 5 to 7 minutes. Season with salt, pepper and dried basil and whisk in the oil at the end.
- Drain the white asparagus. Arrange the rocket, both kinds of asparagus and the strawberries on plates and pour the vinaigrette over. Leave to infuse for up to 30 minutes.
- Sprinkle with pine nuts, feta if you like, and fresh basil, and grind pepper over the top.
Drink with it
Rosé · excellent match
Dry to off-dry rosé, such as Spätburgunder (Pinot Noir) rosé
Red berry fruit picks up the strawberries, while fresh acidity and a touch of sweetness hold their own against the caramelised balsamic vinaigrette.
Which wine pairs with food? A simple approach to choosingWhite wine · excellent match
Riesling feinherb (off-dry) or Scheurebe
Residual sugar balances the sweet-sour vinaigrette, and the acidity carries the asparagus and rocket.
Sparkling wine · good match
Rosé sparkling wine or Crémant, brut
Bubbles and acidity prevail against sweetness and vinegar and cut the oil.
Sparkling wine, Champagne, and Prosecco: what's the difference?Ginjo sake · good match
Ginjo, well chilled
Pear and melon aromas mirror the berry fruit, and with no tannin the bitterness of the asparagus is not disturbed.
Junmai, Ginjo, Daiginjo: What do these mean for sake?
Why it pairs well
Asparagus is considered a difficult wine partner; fruity ginjo sake with no tannin copes better with the bitterness and the sweet-sour vinaigrette.