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Gratinated asparagus with wild garlic pesto

The delicate flavor and aromatic scent of asparagus pair excellently with the inviting bouquet of German wines.

When selecting the right wine and food pairing, it is important that the aromas in the wine give precedence to the delicate vegetables, creating a harmonious combination. For example, with classic asparagus dishes, a refined Silvaner is an excellent choice, and the fresh Grauburgunder pairs perfectly with spicy preparations.

Wine advice in collaboration with the German Wine Institute: Bischel estate silvaner trocken (8516010)

Ingredients

1Garlic clove
75gpine nuts
1bunch of wild garlic
75gParmesan cheese (finely grated)
1kgWhite asparagus
1Butter
150ggrated Emmental
Salt
Olive oil

Preparation

  1. Finely chop the wild garlic, garlic, and pine nuts, and grate the Parmesan cheese.
  2. Purée everything in a mortar or food processor on low speed, adding a little salt and olive oil until a creamy mixture forms.
  3. Peel and cook the asparagus and let drain well. Place the asparagus in 4 portions in a buttered oven dish.
  4. Spoon the wild garlic pesto over the asparagus and sprinkle with the grated Emmental. Briefly gratinate at the top of a 200°C oven.
  5. Serve with new potatoes or crusty baguette.