Spring-fresh, aromatic and perfectly accompanied by Vermentino
A light, vegetarian spring dish with a creamy lemon and ricotta cream, crunchy green asparagus and roasted pine nuts. The fresh flavours harmonise perfectly with a Vermentino.
Ideal wine accompaniment: Vermentino (DOC Vermentino di Sardegna, Italy)
The Vermentino from Sardinia impresses with its lively acidity, fresh citrus notes and a hint of herbal flavours. These characteristics complement the freshness of the lemon ricotta cream and the slight bitterness of the green asparagus. The mineral structure of the wine offers an exciting contrast to the roasted pine nuts and rounds off the flavour experience. A Vermentino with a short maceration period or maturation on the fine lees brings additional texture and depth to the combination.
Further wine recommendations:
Sauvignon Blanc (AOC Touraine, France): With its pronounced freshness, notes of green apple and gooseberry as well as a lively acidity structure, this wine goes perfectly with lemon ricotta cream and green asparagus.
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 lemon ricotta cream.
Albariño (DO Rías Baixas, Spain): This wine has a salty minerality and citrus notes that harmonise particularly well with the green asparagus and the lemon ricotta cream.
Chenin Blanc (AOC Vouvray, France): With its fine fruit and light honey notes, this wine offers an interesting complement to the lemon ricotta cream and green asparagus.
Pinot Grigio (DOC delle Venezie, Italy): The fine fruit and light flavour of Pinot Grigio elegantly complement this aromatic dish.
The recipe:
Green asparagus with lemon ricotta and roasted pine nuts
Cooking utensils
- 1 Pot
- 1 Pan
- 1 Blender or hand blender
- 1 Chopping board
- 1 Knife
Ingredients
For the lemon ricotta cream:
- 150 g Ricotta
- 1 Organic lemon Abrasion and juice
- 1 Tbsp olive oil
- Salt and pepper to taste
For the asparagus and pine nuts:
- 400 g green asparagus
- 2 Tbsp pine nuts
- 1 Tbsp olive oil
- Salt and pepper to taste
Preparation
Lemon ricotta cream:
- Mix the ricotta with the lemon zest, lemon juice, olive oil, salt and pepper until smooth.
Asparagus and pine nuts:
- Cut off the ends of the asparagus and peel the bottom third.
- Fry the asparagus in a pan with olive oil for 5-7 minutes until al dente.
- Toast the pine nuts in a separate pan without fat until golden brown.
Dressing:
- Spread the lemon and ricotta cream on plates, arrange the asparagus on top and sprinkle with toasted pine nuts.
Recommended side dishes:
- Toasted flatbread
- Quinoa salad with lemon dressing
- Small baked potatoes with sea salt and rosemary
