Preparation
- Peel the asparagus thinly below the tip, a little more thickly further down, and cut about 1 cm off the bottom end. Cut each spear into 3 pieces.
- Bring the water to the boil with the salt, sugar, butter and lemon juice, add the asparagus and cook for 10 to 15 minutes; it is done when a piece from the end can be cut easily with no stringy fibres.
- Drain the asparagus, reserving 200 ml of the liquid. Leave the asparagus and the liquid to cool separately.
- For the marinade, mix the cold liquid with the vinegar, salt, sugar and oil until it tastes slightly tangy. Stir in the chives, parsley and pepper.
- Turn the asparagus in the marinade and leave to infuse for 1 hour; taste again shortly before serving. Small pan-fried jacket potatoes go well with it.
Drink with it
White wine · excellent match
Dry Silvaner from Franken, or Weissburgunder (Pinot Blanc)
The earthy, herbal character of Silvaner picks up the slight bitterness of the asparagus, and its own acidity stands up to the vinegar in the marinade.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Winzersekt (grower's sparkling wine) brut
Fine bubbles and acidity go along with the vinaigrette and stop the delicate asparagus from feeling heavy.
Sparkling wine, Champagne, and Prosecco: what's the difference?Rosé · good match
Dry, light rosé
Delicate fruit and modest acidity accompany the marinade without competing with the asparagus aroma.
Pale lager · good match
Pale lager, cold
Mild maltiness and fine bitterness sit alongside the asparagus, and the carbonation refreshes between bites.
Pils or Helles: What's the Difference?
Why it pairs well
Vinegar is considered the enemy of wine; but a dry Silvaner with its own acidity and herbal spice holds its own where a fruity wine would taste flat.