An elegant spring dish with a fine herbal flavour and creamy goat’s cream cheese
This dish combines tender white asparagus with flavoursome herb crêpes filled with creamy goat’s cream cheese. The fresh herbs give the crêpes a special flavour, while the goat’s cream cheese provides a pleasant creaminess. A light Chenin Blanc with its freshness and light honey notes rounds off this spring dish perfectly.
Ideal wine pairing: Chenin Blanc AOC (Loire, France)
Chenin Blanc from the Loire is characterised by its lively acidity and aromas of green apple, pear and a hint of honey. These characteristics harmonise perfectly with the delicate flavour of white asparagus and the creaminess of fresh goat’s cheese. The fresh acidity of the wine balances the rich flavours of the dish and ensures a balanced taste experience.
Further wine recommendations:
Pinot Blanc (AOC Alsace, France) A Pinot Blanc from Alsace offers an elegant freshness with notes of white flowers and citrus fruits. Its subtle acidity and mineral structure complement the delicate flavours of asparagus and the herbs in the crêpes. A versatile companion for this dish.
Silvaner (QbA Franconia, Germany, quality wine) Silvaner from Franconia impresses with its restrained fruit and fine herbal flavour. The mild acidity and mineral character of the wine go well with the delicate texture of the asparagus and the herbs in the crêpes.
Sauvignon Blanc (Marlborough, New Zealand, GI) A Sauvignon Blanc from Marlborough brings vibrant flavours of gooseberry, citrus and fresh herbs. This freshness and flavour contrasts pleasantly with the creaminess of the fresh goat’s cheese and emphasises the herbs in the dish.
Vermentino (DOCG Liguria, Italy) Vermentino from Liguria offers a salty minerality and flavours of citrus fruits and Mediterranean herbs. These characteristics harmoniously complement the herb crêpes and asparagus.
Grüner Veltliner (Wachau DAC, Austria) A Grüner Veltliner from the Wachau region impresses with its peppery flavour and lively acidity. These characteristics emphasise the freshness of the asparagus and harmonise with the herbs in the crêpes.
The recipe:
White asparagus with herb crêpes and goat’s cream cheese
Cooking utensils
- 1 Large pan
- 1 Small pot
- 1 Chopping board
- 1 Knife
- 1 Bowl
- 1 Whisk
Ingredients
For the herb crêpes:
- 100 g Flour
- 250 ml Milk
- 1 Egg
- 1 Tbsp chopped fresh herbs z.e.g. parsley, chives
- 1 Pinch of salt
- Butter for frying
For the filling:
- 150 g Goat’s cream cheese
- Salt and pepper to taste
For the asparagus:
- 500 g white asparagus
- 1 tsp sugar
- 1 teaspoon salt
- 1 Tbsp butter
Preparation
Herb crêpes:
- Mix the flour, milk, egg, chopped herbs and a pinch of salt into a smooth batter.
- Leave the dough to rest for 10 minutes.
- Heat some butter in a pan and bake thin crêpes from the batter. Keep warm.
Filling:
- Season the goat’s cream cheese with salt and pepper.
- Spread the crêpes with the goat’s cream cheese and roll them up.
Asparagus:
- Peel the asparagus and cut off the woody ends.
- Bring water, sugar, salt and butter to the boil in a pan.
- Cook the asparagus in it for 10-15 minutes until al dente.
Dressing:
- Arrange the filled crêpes on plates.
- Place the asparagus next to it and drizzle with a little butter.
- Serve immediately.
Recommended side dishes:
- Fresh leaf salad with vinaigrette
- Baguette
- New potatoes with parsley
