Seasonal indulgence: asparagus and wine

Wine with food and regional asparagus are a culinary duo that perfectly accompanies fine spring days. This classic preparation highlights the delicate, slightly nutty flavors of Franconian asparagus and offers the two most popular variations: melt-in-the-mouth butter or spicy ham. Wine and food meet freshness, harmony and the special Franconian terroir in this dish. Fresh asparagus, whether with butter or ham, remains light and elegant, while the fine textures and mildly savory taste open up a wide range of possible combinations for wine pairings. The light bitterness and delicate bite make the dish unmistakable and invite you to enjoy the spring season with a special glass of wine.

Ideal wine accompaniment: VDP Silvaner Erste Lage (Franconia, Germany)

The VDP Silvaner Erste Lage from Franconia stands for clarity, finesse and terroir-accentuated minerality. With its elegant structure, fine acidity and subtle aromas of fresh herbs, pears and green apples, it goes perfectly with Franconian asparagus. The mild fruitiness and earthy minerality of the wine harmoniously complement both the buttery version and the spicy ham. The Silvaner softens any bitterness and emphasizes the delicate sweetness of the asparagus, while the dry style keeps the overall taste fresh and clear. In addition, the aroma spectrum remains present on the palate and underlines the balanced combination of regional vegetables and regional wine.

Further wine recommendations for this dish

Alto Adige Pinot Bianco DOC (South Tyrol, Italy)
This Pinot Bianco from South Tyrol is a prime example of elegant white wines with fine acidity and minerality. The subtle aromas of white peach and almond go perfectly with the lightness of asparagus, while the creamy texture accompanies both butter and ham. The alpine origin brings freshness into play and harmonizes particularly well with the mild sweetness of the spring vegetables.

Sancerre AOC (Loire, France)
Sancerre from Sauvignon Blanc impresses with its fine herbal spice and pronounced minerality. The tangy acidity of the wine emphasizes the freshness of the asparagus, and the notes of gooseberry and cassis form an exciting counterpoint to the buttery variety. The mineral accents support the elegance and create a play of light and dark on the palate.

Grüner Veltliner Kamptal DAC (Lower Austria, Austria)
With its fine spiciness, elegant fruit and peppery notes, this Grüner Veltliner goes perfectly with Franconian asparagus. Its tangy acidity and aromas of green apple underline the fresh texture, and the light body makes it the ideal partner. It accompanies the ham as well as the butter-tender version with lightness and charm.

Marlborough Sauvignon Blanc (New Zealand)
This Sauvignon Blanc stands for freshness and intense fruit. The aromas of lime, passion fruit and herbs correspond perfectly with the tart notes of asparagus. The crisp acidity brings vibrancy to the dish and enhances the spring flavors, while the buttery version offers a creamy counterpart.

Rheingau Riesling Kabinett (Germany)
The light sweetness and delicate acidity of the Rheingau Riesling Kabinett make it a versatile companion. The aromatic structure with notes of citrus and peach harmonizes with the delicate sweetness of asparagus. The sparkling lightness of the Kabinett elevates the dish to a playful, elegant level and goes perfectly with both variants.

The recipe: