Spring-fresh, aromatic and elegant – perfect with Sauvignon Blanc
A light, colourful salad of tender white asparagus, sweet strawberries and spicy rocket. A touch of balsamic vinegar and olive oil rounds off the dish. Ideal for warm spring days and perfect with a fresh Sauvignon Blanc.
Ideal wine accompaniment: Sauvignon Blanc (AOC Sancerre, France)
A Sauvignon Blanc from Sancerre has lively acidity, green fruit flavours and a mineral freshness. These characteristics balance the sweetness of the strawberries and the bitterness of the rocket, while emphasising the delicate aromas of the white asparagus. The combination of fruitiness and freshness of the wine harmonises perfectly with the diverse flavours of the salad.
Further wine recommendations:
Pinot Blanc (AOC Alsace, France): This Pinot Blanc from Alsace has a subtle fruitiness (yellow apple, pear) and a fine acidity that blends harmoniously with the combination of sweet strawberries, delicate asparagus and bitter rocket. It is never overpowering, but gently supports the freshness of the dish. The minerality emphasises the lightness of the salad and ensures a finely balanced taste experience.
Verdejo (DO Rueda, Spain): With its citrus flavours, herbal notes and slightly bitter nuances on the palate, Verdejo is perfect for fresh spring dishes. The sweetness of the strawberries is charmingly captured, while the typical almond flavour corresponds with the rocket. A Verdejo with fine acidity and youthful freshness brings life to the dish without dominating it.
Grüner Veltliner (DAC Kamptal, Austria): This classic brings lively freshness, peppery spice and citrus tones. The savoury notes complement the rocket perfectly, while the crisp acidity refreshes the strawberries. A well-balanced Veltliner creates an elegant framework for the components of the salad and adds depth to the pairing with its minerality.
Furmint (Tokaji, Hungary): Dry Furmint impresses with its salty minerality, crisp acidity and notes of citrus fruits and green apples. This structure acts as a counterbalance to the sweetness of the strawberries and emphasises the vegetal aromas of rocket and asparagus. The pairing gains additional finesse when combined with a subtle hint of wood or light yeast ageing.
Viognier (IGP Pays d’Oc, France): The aromatic Viognier with notes of white peach, apricot and flowers has a soft, creamy texture. This provides an exciting contrast to the crunchy vegetables and fruity strawberries. The low acidity is balanced by intense flavours and makes Viognier an unusual but surprisingly suitable accompaniment.
The recipe:
White asparagus salad with strawberries and rocket
Cooking utensils
- 1 Pot
- 1 Chopping board
- 1 Knife
- 1 Salad bowl
Ingredients
For the salad:
- 300 g white asparagus
- 100 g Strawberries
- 50 g Rocket
For the dressing:
- 2 tablespoon balsamic vinegar
- 3 Tbsp olive oil
- Salt and pepper to taste
Preparation
Asparagus:
- Peel the asparagus and remove the woody ends.
- Cook in a pan of boiling salted water for approx. 10 minutes.
- Leave to cool and cut into bite-sized pieces.
Strawberries:
- Wash, remove the greens and cut into slices.
- Rocket:
- Wash and spin dry.
Dressing:
- Mix the balsamic vinegar, olive oil, salt and pepper in a bowl.
Dressing:
- Mix the asparagus, strawberries and rocket in a salad bowl.
- Pour over the dressing and carefully fold in.
- Arrange on plates and serve.
Recommended side dishes:
- Fresh baguette
- Goat’s cheese crostini
- Boiled new potatoes
