Crispy baked, classically seasoned – asparagus season at its best
Wine with food is always most exciting when a familiar dish appears in a new guise. White asparagus baked in a ham coating is one such moment: the classic asparagus dish takes on a completely new texture when baked in the oven – the ham becomes crispy, the asparagus tender as butter and the creamy tarragon sauce with its aniseed-like spice rounds off the dish to create a harmonious whole. A suitable wine pairing should reflect this complexity: Crispness needs freshness, the cream sauce requires body and the tarragon wants an aromatic echo. Wine and food can be combined in a particularly elegant way with a Pfälzer Pinot Blanc.
Ideal wine accompaniment: Pinot Blanc Ortswein dry (Palatinate, Germany)
The Palatinate is rightly regarded as the land of Burgundy among the German wine-growing regions, and its Pinot Blanc proves this reputation impressively. With aromas of white peach, quince and a hint of fresh almond on the palate, combined with a fine but present acidity structure, this wine is the ideal bridge builder between the hearty, salty ham and the aniseed-like herbal spice of tarragon. The natural warmth of the Palatinate climate gives the Pinot Blanc an opulence and fullness that is immediately noticeable when drinking – without ever losing the lightness that an asparagus dish demands. A local wine from a renowned Palatinate vineyard shows additional depth thanks to the soil on which the vine is rooted: often limestone marl soils that bring minerality and length. This wine tastes of spring – and that is exactly what you want to feel when eating asparagus.
Further wine recommendations for this dish
Silvaner Spätlese dry (Franconia, Germany)
Dry stone soil, shell sandstone, gypsum keuper – Franconia is not a wine region for the indifferent, and this is clearly evident in the Silvaner. This wine is down-to-earth, direct and unwaveringly likeable: it smells of apple, white stone fruit and a hint of fresh herbs, and on the palate it shows an earthy depth that hardly any other grape variety possesses. This earthiness is worth its weight in gold for a white asparagus wrapped in ham – it combines with the hearty, salty note of the ham and creates a connection that is authentic and unagitated. Not a loud wine – but one that lingers in the memory.
Pinot Blanc QbA dry (Baden, Germany)
Germany’s warmest wine-growing region brings its Pinot Blanc to the market with particular ripeness and body – the Baden Pinot Blanc is therefore one of the most characterful expressions of this grape variety. In the glass, it has a rich yellow-gold color and a bouquet of ripe pears, walnuts and a hint of pastry. On the palate, it is round, almost creamy, with a moderate acidity that provides freshness without being pungent. For baked asparagus wrapped in ham, this wine means: hearty harmony. The full body stands alongside the ham, the ripeness embraces the tarragon.
Grüner Veltliner Federspiel DAC (Wachau, Austria)
The Wachau is one of the most picturesque wine-growing regions in the world – and the Grüner Veltliner Federspiel is its light-footed, elegant calling card. In the Federspiel style, it has a leaner texture than larger Prädikat wines: fresh, peppery, with a clear acidity and aromas of green apple, parsley and citrus peel. For a dish with tarragon spice, this herbaceousness is a direct aromatic link – the wine mirrors the dish rather than working against it. The light texture of the feathers ensures that the crispy texture of the baked ham remains in the foreground and is not overshadowed by a heavy wine.
Pinot Gris AOC Alsace (Alsace, France)
Golden yellow with copper reflections – the Pinot Gris from Alsace is a wine with character and history. Smoky aromas, ripe mirabelle plums, honeydew melon and a hint of spice characterize this luscious white wine, which combines Alsatian charm and Burgundian depth in one glass. The spiciness of the Pinot Gris is particularly appealing with baked asparagus with tarragon sauce: the subtle spicy note corresponds with the aniseed character of the tarragon, while the texture of the wine absorbs the creaminess of the sauce. A wine that not only accompanies, but also explains the dish.
Soave Classico DOC (Veneto, Italy)
Notes of almonds, white flowers and a subtle but characteristically present bitter almond note on the finish – the Soave Classico from the hills near Verona is a white wine that sounds light yet has remarkable depth. The volcanic soils of the Classico core give this wine an almost salty minerality that is ideal for savory dishes with ham and herb sauces. The light body and clearly structured acidity ensure that the dish is light and fresh – although it is certainly rich with ham, butter and cream sauce. An elegant, uncomplicated choice for anyone who wants to enjoy asparagus with a touch of italianità.
You can find everything you need to know about the best wines for the asparagus season on our asparagus and wine overview page.
The recipe:
White asparagus baked in a ham coating with tarragon sauce
Cooking utensils
- 1 Asparagus peeler
- 1 Baking tray with baking paper
- 1 Medium saucepan for the sauce
- 1 Whisk
- 1 Small bowl for the flour butter (Beurre Manié)
- 1 Kitchen thermometer (optional)
- Preheated plates
Ingredients
FOR THE ASPARAGUS:
- 500 g white asparagus approx. 8-10 sticks
- 8 -10 slices of Black Forest ham or Parma ham wafer-thin
- 1 1 tbsp olive oil
- Salt white pepper
- 1 tsp sugar
FOR THE TARRAGON SAUCE:
- 1 Shallot finely diced
- 100 ml dry white wine
- 150 ml Cream
- 100 ml Asparagus cooking water
- 1 Tbsp butter
- 1 Tbsp flour
- 2 tablespoon fresh tarragon chopped
- Salt white pepper
- 1 1 tsp lemon juice
Preparation
PREPARATION:
- Preheat the oven to 200 °C top/bottom heat.
- Peel the white asparagus from the head to the base and cut off the woody ends.
- Pre-cook the asparagus in salted water with sugar for 5 minutes – it should still be very firm to the bite.
- Collect and store the asparagus cooking water.
- Leave the asparagus to cool and pat dry.
- Wrap each asparagus spear in a slice of ham.
COOKING STEPS:
- Spread the wrapped asparagus on a baking tray lined with baking paper.
- Drizzle with olive oil and season with pepper.
- Bake in the oven for 15-18 minutes until the ham is crispy and golden brown.
- Meanwhile, sauté the shallot in butter until translucent.
- Deglaze with white wine and reduce by half.
- Add the cream and asparagus cooking water and simmer.
- Stir in the flour butter (Beurre Manié: knead the soft butter and flour) and thicken the sauce.
- Stir in the fresh tarragon and lemon juice and season to taste.
DIRECTIONS:
- Serve the baked asparagus parcels on preheated plates.
- Pour the tarragon sauce generously over the top.
- Garnish with fresh tarragon tips and a little lemon zest.
SUPPLEMENTS:
- New potatoes with butter and parsley
- Green leaf salad with vinaigrette
- Pea puree with mint
