Crispy, flavourful and perfectly accompanied by Viognier
A sophisticated vegetarian dish in which green asparagus and savoury sheep’s cheese are baked in crispy puff pastry and refined with a touch of honey. The harmonious combination of savoury and sweet flavours is ideally complemented by a Viognier wine.
Ideal wine accompaniment: Viognier (AOC Condrieu, France)
The Viognier from the French Rhône Valley is characterised by its aromatic richness with notes of apricot, peach and floral nuances such as violets. Its mild acidity and full body harmonise perfectly with the spicy sheep’s cheese and sweet honey. The fruity flavours of the wine emphasise the freshness of the green asparagus, while the slight sweetness of the Viognier picks up on the honey notes in the dish. A Viognier with a short maturation period brings additional vibrancy to the combination.
Further wine recommendations:
Chenin Blanc (AOC Vouvray, France): With its fine fruit and light honey notes, this wine offers an interesting complement to the savoury sheep’s cheese and sweet honey.
Gewürztraminer (AOC Alsace, France): The intense aromas of lychee, roses and exotic spices of this wine harmonise well with the tangy sheep’s cheese and sweet honey.
Riesling (Kabinett, Mosel, Germany): The lively acidity and fine fruit flavours of green apple and citrus fruits of this wine complement the freshness of asparagus and the sweetness of honey.
Grüner Veltliner (DAC Kamptal, Austria): The peppery flavour and crisp acidity of Grüner Veltliner complement the freshness of the asparagus and the creaminess of the sheep’s cheese.
Pinot Gris (DOC Alsace, France): The fine fruit and light flavour of Pinot Gris elegantly complement this aromatic dish.
The recipe:
Green asparagus in puff pastry with feta cheese and honey
Cooking utensils
- 1 Baking tray
- 1 Baking paper
- 1 Knife
- 1 Chopping board
- 1 Pastry brush
Ingredients
For the puff pastry pockets:
- 1 Roll of puff pastry
- 250 g green asparagus
- 150 g Sheep’s cheese
- 2 Tbsp honey
- 1 Egg yolk
- 1 Tbsp milk
- Salt and pepper to taste
Preparation
Preparation:
- Preheat the oven to 200°C top/bottom heat.
- Line the baking tray with baking paper.
Puff pastry pockets:
- Roll out the puff pastry and cut into 4 equal rectangles.
- Wash the green asparagus, remove the woody ends and cut into bite-sized pieces.
Crumble the feta cheese.
- Place a few pieces of asparagus and feta cheese on each puff pastry rectangle.
- Drizzle with honey and season with salt and pepper.
- Brush the edges of the puff pastry rectangles with whisked egg yolk and milk.
- Fold the puff pastry into pockets and press the edges down firmly.
- Place the pockets on the prepared baking tray and brush with the remaining egg yolk and milk mixture.
- Bake in the preheated oven for approx. 25 minutes until golden brown.
Recommended side dishes:
- Rocket salad with balsamic dressing
- Baked potatoes with rosemary
- Tomato and olive salad with red onions
