Spring-fresh, aromatic and perfectly accompanied by Verdejo from Rueda
A light, vegetarian spring dish that delights with a velvety pea and mint cream, crunchy green asparagus and savoury fried halloumi. The fresh flavours harmonise perfectly with a Verdejo from Rueda.
Ideal wine pairing: Verdejo (DO Rueda, Spain)
The Verdejo from Rueda impresses with its lively acidity, fresh citrus notes and a hint of herbal flavours. These characteristics complement the freshness of the pea and mint cream and the slight bitterness of the green asparagus. The mineral structure of the wine provides an exciting contrast to the salty halloumi and rounds off the flavour experience. A Verdejo 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 and a lively acidity structure, this wine goes perfectly with pea and mint crème and green asparagus.
Grüner Veltliner (DAC Kamptal, Austria): The peppery spiciness and crisp acidity of the Grüner Veltliner complement the freshness of the asparagus and the creaminess of the pea and mint cream.
Albariño (DO Rías Baixas, Spain): This wine brings salty minerality and citrus notes that harmonise particularly well with the halloumi and lime vinaigrette.
Chenin Blanc (AOC Vouvray, France): With its fine fruit and light honey notes, this wine offers an interesting complement to the pea and mint cream and the fried halloumi.
Pinot Grigio (DOC delle Venezie, Italy): The fine fruit and light flavour of Pinot Grigio elegantly complement the aromatic saffron risotto and green asparagus.e Weise.
The recipe:
Green asparagus with pea and mint cream and fried halloumi
Cooking utensils
- 1 Pot
- 1 Pan
- 1 Blender or hand blender
- 1 Chopping board
- 1 Knife
Ingredients
For the pea and mint cream:
- 150 g Peas fresh or frozen
- 1 Handful of fresh mint leaves
- 2 Tbsp Greek yogurt or plant-based alternative
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the asparagus and halloumi:
- 400 g green asparagus
- 200 g Halloumi
- 1 Tbsp olive oil
- Salt and pepper to taste
Preparation
Pea and mint cream:
- Blanch the peas in boiling water for 2-3 minutes, drain and leave to cool.
- Mix with the mint leaves, yogurt, lemon juice, salt and pepper in a blender or with a hand blender to make a smooth cream.
Asparagus and halloumi:
- Cut off the ends of the asparagus and fry them in a pan with a little olive oil for 5-7 minutes until they are al dente.
- Slice the halloumi and fry in a separate pan for 2-3 minutes per side until golden brown without adding any extra fat.
Dressing:
- Spread the pea and mint cream on plates, arrange the asparagus on top and garnish with halloumi slices.
Recommended side dishes:
- Toasted flatbread with olive oil
- Quinoa salad with lemon dressing and fresh herbs
- Small baked potatoes with sea salt and rosemary
