Light and sophisticated in spring – with the right wine accompaniment
Crisp green asparagus, gently roasted and combined with a creamy poached egg and crispy spelt breadcrumbs: This dish brings freshness, texture and elegance to the plate – ideal for a spring lunch or a light dinner. The key to harmony lies in the wine pairing: a Silvaner with finesse brings the green freshness of the asparagus and the buttery elegance of the egg into perfect balance.
Ideal wine accompaniment: Silvaner – subtle, fresh, full of character
Silvaner is considered one of the underestimated white grape varieties, but shows its fine elegance and complexity especially in Franconia (Franconia QbA or Franconia VDP.Ortswein). Its moderate acidity and restrained fruit (apple, pear, sometimes hay or almond) make it the perfect partner for green vegetables. Especially with green asparagus, with its slightly tart note, Silvaner maintains the balance – it does not dominate, but enhances the flavours of the dish. The mineral tones emphasise the roasted flavours of the asparagus, while the creaminess of the poached egg is wonderfully complemented by the restrained structure of the Silvaner.
Further suitable wine recommendations
1st Grüner Veltliner from the Kremstal DAC (Austria)
Peppery-spicy, juicy and fresh – a Kremstal Grüner Veltliner brings excitement to the combination with asparagus. Its lively acidity and fine flavour harmonise perfectly with herbs and give the dish an animating contrast.
2. sauvignon blanc from the Touraine AOC (Loire, France)
The grassy, lemony notes of a Loire Sauvignon Blanc – from Touraine, for example – are a wonderful accompaniment to asparagus. Mint, parsley or cress add an intense freshness and herbaceousness to the dish and emphasise the spring flavour.
3rd Pinot Blanc from Alsace AOC (France)
A lean, dry Pinot Blanc has gentle fruit, low acidity and a fine, creamy texture. This goes perfectly with poached egg and brings calmness into play without overpowering the vegetable components.
4. chardonnay from the Jura AOC (France)
Not too heavy, with slightly oxidative, nutty notes and fine fruit: a Jura Chardonnay without wood ageing provides an unusually exciting accompaniment. Particularly good with nut toppings such as spelt crunch or roasted almonds.
5. vermentino from Liguria DOC (Italy)
This Mediterranean white wine shines with herbaceous, fresh flavours and a slight saltiness. It creates a link to the roasted flavour and vegetal freshness of asparagus – a great option for friends of the south.
The recipe:
Roasted green asparagus with poached egg & spelt bread crunch
Cooking utensils
- 1 Large pan
- 1 Small pot for poaching
- 1 Skimmer
- 1 Knife & chopping board
- 1 Mixing bowl
Ingredients
For the asparagus
- 500 g green asparagus
- 1 Tbsp olive oil
- Salt & pepper
For the egg
- 2 Organic eggs
- 1 Tbsp vinegar for poaching
For the crunch
- 2 Slices of spelt bread stale or fresh
- 1 Tbsp butter or olive oil
- 1 teaspoon chopped parsley
For the dressing
- 1 tablespoon lemon juice
- 2 Tbsp olive oil
- Freshly ground pepper
- A little lemon zest
Preparation
Roast asparagus
- Wash the asparagus, break off or cut off the ends.
- Fry in olive oil over a medium heat in a large pan for 6-8 minutes until lightly browned but still firm to the bite. Season with salt and pepper.
Poach eggs
- Bring water with a little vinegar to a simmer in a small saucepan (do not boil!).
- Crack the eggs one at a time into a cup.
- Create a swirl with a spoon and carefully slide the egg into it.
- Poach for approx. 3 minutes, then remove with a slotted spoon and drain on kitchen paper.
Prepare the spelt crunch
- Cut the spelt bread into small cubes or crumble.
- Fry in butter or olive oil in a small pan until golden brown.
- Refine with chopped parsley.
Sideboards
- Arrange the asparagus on plates and place a poached egg on each plate.
- Sprinkle with crunch and drizzle with lemon oil.
- Optionally garnish with fresh herbs or grated Parmesan cheese.
Recommended side dishes
- Fresh herb salad with radishes
- Baguette or sourdough bread
- Chilled white wine or rosé for topping up
