Spring-fresh, light & aromatic
A fine spring salad with tender white asparagus, creamy egg, freshly chopped chives and a classic vinaigrette. This dish combines elegant lightness with savoury depth – ideal as a starter or light main course. In combination with a fresh Welschriesling from Styria, the result is a wonderfully balanced spring dish with freshness, flavour and elegance.
Ideal wine accompaniment: Welschriesling from Styria DAC (Austria)
Welschriesling is the ideal accompaniment to this asparagus salad: its clear, fresh acidity brings lightness to the dish without masking the delicate asparagus flavour. The citrusy notes combine playfully with the vinaigrette, while its mineral elegance supports both the egg and the fine herbal notes of the chives. In the Steiermark DAC, Welschriesling is produced with typical lightness, freshness and a delicate flavour that is perfect for spring.
Further suitable wine recommendations
1st Silvaner from Franconia (quality wine, Germany) A fresh Silvaner from Franconia convinces with moderate acidity, a fine herbal flavour and a restrained fruit profile. These characteristics harmonise wonderfully with the delicate flavour of the white asparagus and prevent the vinaigrette from being too dominant. Especially recommended for combinations with egg.
2. Grüner Veltliner from the Wachau DAC (Austria) Spicy, juicy, lively – the Grüner Veltliner from the Wachau has a peppery freshness and citrus flavours that blend perfectly with the asparagus, egg and dressing. The minerality supports the vegetal character of the dish without overpowering it.
3. Pinot Blanc from Alsace AOC (France) A Pinot Blanc from Alsace offers a harmonious balance of freshness and fruit. Its restrained acidity and gentle apple notes go perfectly with mild asparagus and egg. Ideal if the wine should not be too dominant, but still has structure.
4th Chablis AOC (France, 100 % Chardonnay) A classic Chablis brings cool minerality and freshness. Its precise acidity complements the vinaigrette perfectly, while the fine, almost salty notes emphasise the herbal flavours in the salad. Particularly good when using hard-boiled eggs.
5th Sauvignon Blanc from the Val de Loire AOC (France) Citrusy, herbal and mineral: the Loire Sauvignon enlivens this dish with its freshness and brings out the flavours of asparagus and chives even more clearly. Its acidity supports the lightness of the salad without pushing itself to the fore.
The recipe:
Asparagus salad with egg, chives & vinaigrette
Cooking utensils
- 1 Cooking pot
- 1 Bowl
- 1 Chopping board
- 1 Sharp knife
- 1 Whisk
- 1 Paring knife
Ingredients
For the salad
- 500 g white asparagus
- 2 Eggs
- ½ bunch of fresh chives
For the vinaigrette
- 2 Tbsp white wine vinegar
- 1 teaspoon medium hot mustard
- ½ tsp honey
- 4 Tbsp good olive oil
- Salt & freshly ground black pepper
Preparation
Prepare the asparagus
- Carefully peel the asparagus and cut off the woody ends.
- Cut into bite-sized pieces.
Cooking asparagus
- Cook in lightly salted water for approx. 10-12 minutes until al dente.
- Drain and leave to cool briefly.
Prepare eggs
- Hard boil the eggs for 9 minutes, rinse, peel and quarter.
- Mix the vinaigrette
- Mix the vinegar, mustard and honey.
- Stir in the oil and season to taste.
Sideboards
- Mix the asparagus with the vinaigrette.
- Arrange the egg quarters on top and sprinkle with finely chopped chives.
Recommended side dishes
- Fresh baguette
- Leaf salad with spring herbs
- Boiled small potatoes with skin
