Springtime delights on a plate – when asparagus meets strawberries
The asparagus and strawberry salad is one of the most unconventional and at the same time most convincing creations of the asparagus season. Wein zum Essen is looking for a suitable wine accompaniment for a dish that playfully transcends classic boundaries: The delicate bitterness of freshly cooked asparagus meets the natural fruitiness of ripe strawberries, bound by a homemade balsamic reduction that adds complexity with its caramelized depth. Fresh peppermint adds ethereal accents that invigorate the palate and liven up the dish. Combining wine and food is particularly enjoyable here, as the unusual range of flavours – sweet, sour, bitter, fresh and slightly caramelized – opens the door to a variety of exciting wine pairings. Served as an elegant starter or light lunch dish, this salad is a real springtime treat for anyone who likes to explore.
Ideal wine pairing: Rosé de Provence AOC (Provence, France)
The chalky, sandy-loamy soils of Provence give this rosé a delicate, almost crystalline brightness – both in color and in taste. Fine notes of fresh raspberry, wild rose and white peach unfold on the palate, underpinned by a pleasant mineral salinity that literally picks up on the balsamic reduction and continues in the glass. The lively, clean acidity of the Provence rosé perfectly balances the natural fruit sweetness of the strawberries without masking or dominating them. At the same time, it reflects the fresh mint in the dish with its own subtle herbal undertones – lavender, thyme and herbes de Provence are gently hinted at. The long, dry finish leaves an elegant aftertaste of citrus zest and dried sea herbs. A wine that blends in perfectly with the delicate aromas of this spring salad without ever overpowering them.
Further wine recommendations for this dish
Pinot Gris Spätlese dry (Palatinate, Germany)
The volcanic, sandy soils of the Palatinate produce a Pinot Gris that is both full-bodied and tautly acidic – a combination that perfectly complements the complex aromas of the asparagus and strawberry salad. Ripe notes of pear, quince and mirabelle plum meet a subtle hint of smoke and nougat, which gives the dish a flattering warmth. The dry residual acidity carries the balsamic reduction without competing with the fruitiness of the strawberries. Slightly matured Palatinate varieties in particular develop a buttery texture that gives the salad additional richness. If you prefer a structured white wine instead of rosé, this is an excellent Palatinate alternative with character and depth.
Sauvignon Blanc Pouilly-Fumé AOC (Loire, France)
The famous silex rock around Pouilly-sur-Loire leaves an unmistakable spark in this Sauvignon Blanc – mineral, precise and with an exciting freshness. The intense herbal spiciness of elderflower, gooseberry and freshly cut grass meets a sharp, precise acidity that seems almost made for the aromatic density of this salad. The wine almost mirrors the mint in the dish – grassy and herbaceous Sauvignon Blanc notes engage in an almost intellectual dialog with the mint and asparagus on the plate. The Pouilly-Fumé is never heavy or intrusive, but rather elfinly light and focused – ideal for an appetizer that inspires without weighing you down.
Vermentino di Gallura DOCG (Sardinia, Italy)
Bitter almond, citrus blossom and a delicate hint of sea salt – this Sardinian specialty comes with an unmistakable Mediterranean signature. The characteristic slightly bitter note on the palate that distinguishes Vermentino di Gallura builds a wonderful aromatic bridge to the natural bitterness of asparagus. At the same time, the Mediterranean fruitiness – fresh lime, green apple, ripe peach – meets the strawberries in the salad and creates a lively, southern harmony. The intense freshness and animating acidity make this wine the ideal accompaniment to light spring dishes. It drinks effortlessly, almost playfully, and is not overwhelmed by any component of the salad – neither by the sweetness of the strawberries nor by the spiciness of the balsamic vinegar.
Grüner Veltliner Federspiel DAC (Wachau, Austria)
Peppery, uncomplicated, direct – the lighter type from the Wachau brings fresh aromas of green apple, citrus peel and the white pepper so typical of the variety, which creates an invigorating, spicy harmony in combination with mint and asparagus. The low alcohol levels and tangy acidity make this wine an uncomplicated accompaniment to a salad that is intended to be light and fresh. No overload, no dominance – the Federspiel gives the dish all the freedom it needs and yet sets clear flavor accents. The first sip after a crisp bite of asparagus in particular creates a refreshing dialog that leaves you wanting more.
Txakoli DO Getariako Txakolina (Basque Country, Spain)
This Basque wine is pure freshness: almost sparkling, with a green-lemon tartness and a sea breeze on the finish, the Txakoli from Getaria is one of the liveliest white wine experiences of the European Atlantic. Notes of honeydew melon, green apple, lemon zest and a salty minerality bring a breezy coastal character to the table, which goes surprisingly well with a light spring salad. The subtle residual CO2 content highlights the strawberries in a refreshing way without disturbing the balance of the dish. The low residual sweetness ensures that no component is too rich. Anyone looking for an experimental wine pairing will find a small discovery with great expressiveness here.
Discover more inspiring combinations of asparagus and wine in our large overview: Asparagus and wine.
The recipe:
Asparagus and strawberry salad with balsamic reduction and mint
Cooking utensils
- 1 Economy peeler
- 1 Small saucepan (for balsamic reduction)
- 1 Pan or steamer
- 1 Salad bowl
- 1 Sharp knife and chopping board
- 1 Serving platter or flat plate
Ingredients
- 500 g White or green asparagus
- 250 g ripe strawberries cleaned
- 4 Tbsp Balsamico di Modena as mature as possible
- 1 tablespoon liquid honey
- 3 Tbsp extra virgin olive oil
- 1 Tbsp freshly squeezed lemon juice
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 small bunch of fresh peppermint
- 30 g Pine nuts
- optional: 2 tbsp freshly grated Parmesan cheese
Preparation
PREPARATION:
- Wash the asparagus and break off the woody ends.
- Peel white asparagus completely, green asparagus only in the lower third.
- Wash and dry the strawberries, remove the stalk and cut into quarters.
- Pluck the mint leaves from the stalks and roughly chop.
- Toast the pine nuts in a dry pan without fat over a medium heat until golden brown.
- Leave the pine nuts to cool on a plate.
COOKING STEPS:
- Place the balsamic vinegar and honey in a small saucepan.
- Reduce to about half the amount over a medium heat, stirring occasionally.
- The reduction is ready when it sticks to the back of the spoon like syrup.
- Remove the pan from the heat and leave to cool completely.
- Cook the asparagus in lightly salted water for 6-8 minutes until al dente or steam for 5-6 minutes.
- Rinse immediately in ice water to preserve the color and freshness.
- Mix the olive oil, lemon juice, salt and pepper to make a dressing.
DIRECTIONS:
- Arrange the asparagus spears on a serving platter or two flat plates.
- Spread the strawberry pieces generously over the asparagus.
- Drizzle the dressing evenly over the asparagus and strawberries.
- Drizzle the cooled balsamic reduction over the salad in thin sheets.
- Sprinkle with fresh mint leaves and toasted pine nuts.
- Optional: top with freshly grated Parmesan cheese and serve immediately.
SUPPLEMENTS:
- Fresh ciabatta or baguette with olive oil
- Buffalo mozzarella with olive oil and sea salt
- Light herb quark with lemon and chives
