Raw, simple, radically good – asparagus in its purest form
If you want to combine wine and food, the first thing you might think about raw asparagus carpaccio is: What is there actually to accompany it? The answer is surprising. Raw white asparagus, sliced wafer-thin, has an intensity and a crisp bitterness that never comes from cooking – it is livelier, fresher, more direct. The lemon oil brings acidity and fruit, the Parmesan adds salt and umami, and the combination of all three results in a dish that tastes complex despite its simplicity. The carpaccio doesn’t need a wine with power – it needs a wine with precision, minerality and elegance. Pinot Grigio from Collio, one of the most sophisticated white wine regions in Italy, right on the Slovenian border. This suitable wine accompaniment is not a compromise, but a decision made with conviction.
Ideal wine pairing: Pinot Grigio DOC Collio (Friuli, Italy)
The Collio in the Friulian hills, where ponca – an alternating sequence of weathered marl and sandstone – gives the wine an unmistakable minerality and freshness, is one of the few regions in Italy where Pinot Grigio is consistently focused on quality rather than quantity. This is no dull mass-produced Pinot Grigio, but a white wine with texture, depth and character: aromas of white peach, pear, citrus peel, almond and a fine salty hint, embedded in a creamy texture with lively acidity. This acidity is the key to the raw asparagus – it reflects the crisp freshness of the carpaccio and prolongs it. The Ponca minerality corresponds with the lemon oil on an aromatic level that sheds new light on both. The subtle bitter almond note on the finish picks up on the bitterness of the raw asparagus. A wine that shows that Pinot Grigio can be far more than just a catering wine.
Further wine recommendations for this dish
Vermentino DOC Liguria (Liguria, Italy)
The Mediterranean freshness, almond, citrus blossom and characteristic bitter almond finish of the Ligurian Vermentino hit the raw asparagus carpaccio head on. Its salty freshness and lively acidity enhance the lemon oil dressing and play with the Parmesan. For all those who would rather sit on the Riviera than in the Collio when eating raw asparagus.
Grüner Veltliner Federspiel DAC (Wachau, Austria)
The characteristic peppery tone and green herbal spice of the Federspiel enter into a direct dialog with the raw, herbaceous intensity of the asparagus. Its freshness and lightness match the simplicity of the dish – not too heavy a wine with a raw, light carpaccio. Precise, fresh, harmonious.
Soave Classico DOC (Veneto, Italy)
The garganega on volcanic tufa soil brings almond, chamomile and white peach – all aromas that harmonize with the parmesan and lemon oil. Its subtle bitter almond component picks up on the bitterness of the raw asparagus. A reliable, harmonious companion that carries the dish without overpowering it.
Albariño DO Rías Baixas (Galicia, Spain)
The Atlantic salt freshness and peach-citrus aroma of Albariño are particularly effective in a raw dish with lemon oil – both speak the same fresh, acidic language. Its lively acidity whets the appetite for the next bite, while its salty finish harmonizes with the Parmesan. For all those who prefer Atlantic freshness to northern Italian minerality in their glass of carpaccio.
Riesling Kabinett dry QbA (Mosel, Germany)
The delicate citrus precision of Mosel Riesling is a bold but fascinating choice with raw asparagus: its acidity directly reflects the lemon oil, its slate minerality gives the light carpaccio a grounding depth. The lightest and freshest companion in this round – for all those who are looking for the coolest and clearest wine in the glass with raw asparagus.
You can find more asparagus recipes and wine recommendations for the season on the asparagus and wine overview page.
The recipe:
Asparagus carpaccio raw with parmesan and lemon oil
Cooking utensils
- 1 Mandolin or peeler (for planing)
- 1 Small bowl for the dressing
- 1 Cheese slicer (for Parmesan cheese)
- 1 Flat serving platter or large plate
Ingredients
- 600 g white asparagus preferably fresh and thicker sticks
- 60 g Parmigiano Reggiano in one piece, for planing
- Fresh rocket leaves a handful, optional
- Fleur de sel and black pepper
FOR THE LEMON OIL DRESSING:
- 5 Tbsp extra virgin extra virgin olive oil
- Juice and zest of one untreated lemon
- 1 teaspoon Dijon mustard
- 1 tsp honey
- Salt white pepper
Preparation
PREPARATION:
- Peel the asparagus and cut off the woody ends.
- Using a mandoline or peeler, slice into wafer-thin, long slices.
- Place in ice water immediately – this makes the slices even crispier.
- Remove after 5 minutes and pat dry on kitchen paper.
- Whisk together all the ingredients for the dressing and season to taste.
- Slice the Parmesan into large, thin shavings using a cheese slicer.
DIRECTIONS:
- Arrange the asparagus slices loosely and overlapping on a flat plate or two plates.
- Drizzle the dressing evenly over the top.
- Spread the Parmesan shavings generously.
- Optional: sprinkle in the rocket loosely.
- Finish with fleur de sel, black pepper and lemon zest.
- Serve immediately – the carpaccio is infused and quickly loses its crispness.
SUPPLEMENTS:
- Toasted ciabatta with good olive oil
- Caper berries as garnish
- Wafer-thin slices of bresaola as an optional meat component
