A new take on baked asparagus – crispy, spicy, irresistible
Combining wine and food starts with the question: What makes this dish special? In the case of oven-baked asparagus with a Parmesan herb crust, the answer is clear: the roasted aromas. The oven transforms the asparagus in a way that cooking and blanching never can – it caramelizes the asparagus’ natural sugars, develops nutty browning aromas and turns the Parmesan herb crust golden brown and crispy. The result is an asparagus with a depth and roastiness that far surpasses that of classically cooked asparagus. Silvaner from Rheinhessen is not a random choice here: it is a wine that never pushes itself to the fore with its earthy spiciness and quiet minerality, but leaves everything to the dish – and thus does exactly what a good wine companion should do.
Ideal wine accompaniment: Silvaner QbA dry (Rheinhessen, Germany)
From the limestone, loess and marl soils of Rheinhessen, where Silvaner has been at home since the 17th century, comes a white wine of quiet grandeur. Almost neutral fruit – a hint of green apple, pear, a touch of grapefruit – and an earthy, mineral spiciness reminiscent of freshly furrowed ground after rain. This down-to-earth character is the strength of the Backofen-Spargel: the roasted and caramel aromas of the oven do not need an expressive fruit wine as a counterpart, but a wine that absorbs their depth and carries them calmly. Its moderate acidity and medium body balance the Parmesan herb crust without being overpowered by it. It has a subtle spiciness on the finish, which once again recalls the herbal character of the crust. A wine that shows that restraint is a form of strength.
Further wine recommendations for this dish
Pinot Blanc QbA dry (Baden, Germany)
The creaminess and suppleness of the Baden Pinot Blanc carry the Parmesan crust in a pleasant way – its almond note corresponds with the roasted aromas of the oven. It has a little more body than the Silvaner and a little more fruit, which makes it accessible to anyone looking for a slightly more expressive companion. Solid, reliable, local.
Grüner Veltliner Federspiel DAC (Wachau, Austria)
The peppery note and the green herbal spice of the feather game hit the herbs in the crust directly. Its fresh acidity enlivens the dish and prevents the roasted flavors from being too heavy. Light-footed and precise – for anyone looking for a fresh, herbaceous wine to accompany baked asparagus.
Müller-Thurgau Kabinett dry QbA (Franconia, Germany)
In a Bocksbeutel on shell limestone soils: elderberry, nutmeg, a subtle herbal spice. The Franconian Müller-Thurgau is the most uncomplicated companion in this round – accessible, fresh and honest. Its nutmeg note builds a surprisingly harmonious bridge to the herbs in the crust. For all those who prefer to drink rather than think about the wine during an asparagus evening.
Verdicchio dei Castelli di Jesi DOC (Marche, Italy)
The bitter almond note and the herbaceous freshness of the Verdicchio meet the Parmesan herb crust on an aromatic level that surprises. Its acidity and earthy minerality communicate with the roasted character of the oven – a quiet but fascinating companion for all those who prefer to make discoveries with asparagus rather than fall back on the tried and tested.
Riesling Kabinett dry QbA (Rheingau, Germany)
The slate minerality and citrus precision of the Rheingau Riesling form a cool, clarifying contrast to the warm roasted aromas of the Ofensparegl. Its acidity whets the appetite for the next bite, and its length on the finish lingers long in the memory. For all those who are looking for a classic German wine with depth to accompany baked asparagus.
You can find more asparagus recipes and wine recommendations for the season on the asparagus and wine overview page.
The recipe:
White asparagus in the oven with a Parmesan herb crust
Cooking utensils
- 1 Baking tray or casserole dish
- 1 Economy peeler
- 1 Small bowl for the crust
- 1 Käsereibe
- Baking paper
Ingredients
- 900 g white asparagus
- 3 1 tbsp olive oil
- Salt white pepper
- 1 A pinch of sugar
FOR THE PARMESAN-HERB CRUST:
- 60 g Parmigiano Reggiano Freshly grated
- 30 g Panko breadcrumbs or fine breadcrumbs
- 2 1 tbsp olive oil
- 1 Garlic clove very finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 teaspoon fresh rosemary very finely chopped
- Zest of half a lemon
- Salt black pepper
Preparation
PREPARATION:
- Preheat the oven to 200 °C top/bottom heat.
- Peel the asparagus and cut off the woody ends.
- Mix all the ingredients for the Parmesan herb crust well in a small bowl.
- Line the baking tray with baking paper.
COOKING STEPS:
- Spread the asparagus on the baking tray and drizzle with olive oil.
- Season with salt, white pepper and a pinch of sugar.
- Roast in the preheated oven for 10 minutes.
- Remove the asparagus from the oven, spread the Parmesan and herb mixture evenly over the spears and press down lightly.
- Return to the oven and bake for a further 12-15 minutes until the crust is golden brown.
DIRECTIONS:
- Lift the asparagus directly from the baking tray onto preheated plates.
- Crust stays on top – do not turn.
- Garnish with a thread of good olive oil and fresh herb leaves.
- Create a lemon wedge.
SUPPLEMENTS:
- New potatoes in butter with dill
- Creamy yogurt dip with lemon and herbs
- Prosciutto crudo, wafer-thin as an optional meat component
