Mediterranean lightness: when Sardinia brings spring to your plate
Wine with food starts here with a plate that immediately evokes vacation feelings: crispy roasted green asparagus, a creamy burrata that opens up at the first cut to reveal its delicate filling, and a simple dressing made from the best olive oil, fresh lemon and a few flakes of fleur de sel. This combination does not require any complicated technique – it thrives on the quality of the ingredients and the courage to reduce. The matching wine pairing must follow the same philosophy: fresh, clear, Mediterranean. A Vermentino from Sardinia is not only a good choice here, but the only logical answer.
Ideal wine accompaniment: Vermentino di Gallura DOCG (Sardinia, Italy)
Pale yellow with greenish reflections, fragrant with fresh lemon, white peach, sea breeze and wild herbs from the Sardinian maquis – Vermentino di Gallura from the north of Sardinia is one of Italy’s most distinctive white wines. The DOCG, the highest quality level in the country, only applies to this wine in this region: Gallura, the granite mountains in the north-east of the island, characterized by wind, granite sand and intense sun. On the palate, the Vermentino shows a characteristic slight bitterness on the finish – the Amaro note that Sardinian winegrowers celebrate as a sign of quality. It is precisely this bitterness that ennobles it as a burrata: The creaminess of the cheese is broken up and revitalized by the bitterness. The lemon-olive oil dressing reflects the citrus fruit of the wine, the green asparagus communicates with the herbal notes of the Sardinian maquis. One plate, one glass, one moment.
Further wine recommendations for this dish
Sauvignon Blanc Südsteiermark DAC (South Styria, Austria)
Grassy, fresh and with a directness that is immediately convincing: the Styrian Sauvignon Blanc brings elderflower, green currant and a spicy plantiness that corresponds naturally with the green asparagus. The burrata is given a pleasant contrast by the lively acidity of the wine – creaminess meets freshness, melting meets tension. The lemon dressing mirrors the citrus tones of the Sauvignon Blanc and rounds off the pairing. If you want to continue the lightness of the dish in the glass, go for the Steirer.
Verdicchio dei Castelli di Jesi DOC (Marche, Italy)
Clear, mineral and with a freshness reminiscent of a cool spring day on the Adriatic coast: Verdicchio from the Marche region is Italy’s great white secret. The Verdicchio grape brings green almond, citrus peel, fennel and a fine sea salt minerality – all characteristics that form a natural alliance with green asparagus and burrata. The characteristic bitterness on the finish is similar to Vermentino and proves it: Bitterness and creaminess are not a contradiction, but a pair.
Greco di Tufo DOCG (Campania, Italy)
Complex, full-bodied and with a volcanic minerality that you won’t forget once you’ve drunk it: Greco di Tufo from the tufa soils of the Campanian hills brings ripe yellow fruit, beeswax, almond and an intense minerality that lends the dish a southern Italian warmth. The fullness of the wine gives the burrata a more opulent frame, while the green asparagus remains lively thanks to the fresh acidity. A wine for anyone who wants to have the south of Italy at their table when eating asparagus.
Muscadet Sèvre et Maine sur Lie AOC (Loire, France)
Still, cool and with a salinity that immediately brings to mind oysters and sea air: the Muscadet sur Lie, matured for months on the lees, brings a subtle creamy texture that matches the burrata and a freshness that shows the asparagus at its best. The almost neutral fruit of the Melon de Bourgogne allows the lemon-olive oil dressing to fully come into its own without competing. For all those who want the greatest possible purity in their asparagus dishes.
Pinot Grigio DOC Friuli Venezia Giulia (Friuli, Italy)
From the north-eastern tip of Italy, where the Alps meet the Adriatic Sea: Friulian Pinot Grigio is a different world to the mass-produced varieties from the Veneto. Here it grows on mineral soils and matures into a wine with real substance: pear, white flowers, a hint of honey and a fresh, well-integrated acidity. With burrata, it offers a gentle harmony without surprises – ideal for anyone who wants a reliable, elegant white wine from Italy when eating asparagus.
You can find more asparagus recipes and matching wines in the asparagus and wine category.
The recipe:
Green asparagus with burrata and lemon-olive oil dressing
Cooking utensils
- 1 Large frying pan or grill pan
- 1 Small bowl (for the dressing)
- 1 Knife and chopping board
- 1 Kitchen paper
- 1 Flat serving plate or wooden board
Ingredients
SPARGEL:
- 400 g green asparagus
- 2 1 tbsp olive oil for frying
- Salt black pepper
BURRATA:
- 2 Burrata approx. 125 g each, room temperature
DRESSING:
- 4 Tbsp. high-quality olive oil extra virgin
- Juice and zest of 1 organic lemon
- Fleur de Sel
- Black pepper Freshly ground
GARNITURE:
- Fresh basil leaves
- Lemon zest
- Optional: chopped pistachios or pine nuts Roasted
Preparation
PREPARATION:
- Wash the green asparagus and break off or cut off the woody ends.
- Remove the burrata from the fridge 30 minutes before serving.
- Wash the lemon, grate the zest and squeeze out the juice.
- Mix the dressing of olive oil, lemon juice, lemon zest, salt and pepper.
COOKING STEPS:
- Heat the olive oil in a frying pan or grill pan over a high heat.
- Add the asparagus and fry for 5-7 minutes, turning occasionally.
- The asparagus should be lightly browned on the outside and still firm to the bite on the inside.
- Season with salt and pepper.
- Remove from the heat and leave to rest briefly.
DIRECTIONS:
- Arrange the asparagus on flat plates or a wooden board.
- Place the burrata in the middle of the asparagus.
- Drizzle the dressing generously over the asparagus and burrata.
- Sprinkle with fleur de sel.
- Sprinkle with fresh basil leaves and lemon zest.
- Optional: sprinkle with toasted pine nuts or chopped pistachios.
- Serve immediately – the burrata opens at the table.
SUPPLEMENTS:
- Toasted sourdough bread with olive oil
- Cherry tomato salad with basil
- Focaccia
