An aromatic spring dish with a subtle spiciness and fruity wine accompaniment
A light but sophisticated dish: green asparagus meets juicy fried prawns, refined with an aromatic chilli and garlic oil. The subtle spiciness of the oil harmonises perfectly with the sweetness of the prawns and the freshness of the asparagus. A muscatel with its aromatic intensity and slight sweetness rounds off the flavour experience.
Ideal wine accompaniment: Gelber ÖsterMuskateller (South Styria, Austria)
The aromatic diversity of the muscatel – with notes of nutmeg, citrus fruits and flowers – complements the subtle spiciness of the chilli and garlic oil and the sweetness of the prawns. Its lively acidity and slight residual sweetness balance the flavours of the dish and create a harmonious taste experience.
Further wine recommendations:
Riesling Kabinett (Mosel, Germany, Prädikatswein) The fine residual sweetness and lively acidity of the Riesling harmonise with the spiciness of the chilli garlic oil and emphasise the freshness of the asparagus.
Gewürztraminer (Alsace AOC, France) With intense flavours of lychee and roses, this wine complements the exotic notes of the dish and softens the spiciness of the oil.
Sauvignon Blanc (Marlborough, New Zealand, GI) The pronounced citrus fruit and grassy freshness of Sauvignon Blanc contrast pleasantly with the flavour of the dish.
Grüner Veltliner (Wachau DAC, Austria) The peppery note and lively acidity of the Grüner Veltliner emphasise the freshness of the asparagus and harmonise with the prawns.
Chenin Blanc (Vouvray AOC, France) A semi-dry Chenin Blanc with flavours of apple and honey balances the spiciness of the oil and complements the sweetness of the prawns.
The recipe:
Green asparagus with fried prawns and chili garlic oil
Cooking utensils
- 1 Large pan
- 1 Small pot
- 1 Chopping board
- 1 Knife
- 1 Bowl
Ingredients
For the court:
- 300 g green asparagus
- 200 g Shrimps peeled and gutted
- 2 Tbsp olive oil
- Salt and pepper to taste
For the chili garlic oil:
- 2 Tbsp olive oil
- 2 Garlic cloves finely chopped
- 1 red chili pepper cut into rings
Preparation
Chili garlic oil:
- Heat the olive oil in a small pan.
- Add the garlic and chili and leave to infuse over a low heat for 2-3 minutes.
- Remove from the heat and set aside.
Asparagus and prawns:
- Wash the asparagus, remove the woody ends and cut into pieces.
- Heat 1 tbsp olive oil in a pan and fry the asparagus for 5-7 minutes until al dente. Remove and keep warm.
- Heat 1 tbsp olive oil in the same pan and fry the prawns for 2-3 minutes until they are pink and cooked through. Season with salt and pepper.
Dressing:
- Arrange the asparagus and prawns on plates.
- Drizzle with the chili garlic oil and serve immediately.
Recommended side dishes:
- Fresh baguette
- Wild rice
- Leaf salad with lemon dressing
