Fresh, fruity and flavourful – a spring salad with a special sophistication
Green asparagus adds a subtle, slightly bitter note that harmonises perfectly with the sweet fruitiness of the strawberries and the creaminess of the goat’s cheese. Rounded off with roasted walnuts and a slightly sweet dressing, the result is a flavourful, balanced salad that brings spring to the plate. The ideal wine accompaniment: a lively Sauvignon Blanc from Styria with crisp acidity and flavours of gooseberry, green apple and fresh herbs – perfect for highlighting the freshness of the asparagus and the sweetness of the strawberries.
Which wine goes best with this meal?
Main recommendation: Sauvignon Blanc from Styria
A Sauvignon Blanc from Styria is the ideal choice for this salad. Its pronounced acidity balances the sweetness of the strawberries, while the typical flavours of gooseberry, green apple and elderflower perfectly complement the freshness of the asparagus and the nutty aroma of the walnuts. A good Styrian Sauvignon Blanc also brings a fine, mineral note that elegantly rounds off the dish. The slightly grassy and herbal notes of this wine also harmonise wonderfully with the spicy goat’s cheese.
Further wine recommendations for this pairing:
- Grüner Veltliner (Wachau, Austria)
- A Grüner Veltliner with lively acidity, fine spiciness and flavours of white pepper and citrus fruits. The fresh minerality and light fruit perfectly complement the textures and flavours of the salad.
- Albariño (Rías Baixas, Spanien)
- Albariño brings a fine citrus note, combined with juicy stone fruit and a slightly salty sea breeze. It offers a beautiful balance to the freshness of the asparagus and the fruity strawberries.
- Vermentino (Sardinia or Liguria, Italy)
- The floral and slightly herbal notes of this Mediterranean white wine go perfectly with goat’s cheese and asparagus. Vermentino impresses with subtle hints of citrus and white flowers.
- Chenin Blanc (Loire, France)
- With its fine, natural acidity, light honey and apple notes and silky structure, a Chenin Blanc perfectly complements the sweet and tart flavours of the salad.
- Riesling Kabinett (Mosel, Germany)
- The slight residual sweetness of a Riesling Kabinett enhances the sweetness of the strawberries and harmonises with the freshness of the dressing. Its fine minerality and lively acidity make for a great flavour experience.
The recipe:
Green asparagus salad with goat’s cheese and strawberries
Cooking utensils
- 1 Cutting board & knife
- 1 Economy peeler
- 1 Saucepan & colander
- 1 Bowl for mixing
Ingredients
- 250 g green asparagus
- 100 g Strawberries
- 80 g Goat’s cream cheese
- 30 g Walnuts Roasted
- 1 Tbsp honey
- 1 tablespoon balsamic vinegar white
- 2 Tbsp olive oil extra virgin
- ½ teaspoon Dijon mustard
- Salt & pepper to taste
- Fresh mint or basil to garnish
Preparation
Prepare the asparagus
- Cut off the woody ends and peel the lower thirds. Cut into 4 cm long pieces.
- Blanch in boiling salted water for 2-3 minutes, then rinse in ice water.
Prepare the dressing
- Mix the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper well.
Putting together a salad
- Wash, hull and slice the strawberries.
- Pluck the goat’s cheese into small pieces and roughly chop the walnuts.
- Mix everything with the dressing and garnish with fresh herbs.
Recommended side dishes
- Fresh baguette or sourdough bread
- Lightly toasted almonds as a topping
