The festive asparagus trio – when veal ennobles the German spring
The wine with this dish is a small science in itself – and a great pleasure. White asparagus with veal escalope and parsley potatoes is a festive upgrade of the German asparagus classic: the tender veal has an aroma of its own that goes far beyond that of cooked ham or hollandaise. The buttery fried breading, the juicy meat underneath, the nutty lemon note of the classic finish with butter and caper sauce – all this calls for a wine pairing that combines strength and finesse. If you want to combine wine and food and don’t want to stick to the safe Riesling, you should turn to Pinot Gris from the Palatinate: It carries the veal, flatters the asparagus and remains elegant enough not to dominate.
Ideal wine accompaniment: Pinot Gris Spätlese dry (Palatinate, Germany)
The fertile loess soils and sandy ridges between Deidesheim and Bad Dürkheim produce Pinot Gris with a full body that is perfect for food pairings. On the palate, a broad spectrum of aromas of ripe pear, quince, a hint of ginger and a subtle smokiness opens up, giving the wine depth without weighing it down. The mild acidity – typical of the warm Palatinate – carries the buttered breading of the veal escalope without cutting through it, but embracing it instead. The light body melt of this late harvest style finds its culinary echo in the parsley potatoes: both components are warm, soft, buttery and inviting. At the same time, this wine has enough independence not to fade into insignificance alongside the expressive cuisine. Anyone who has not yet discovered Pinot Gris from the Palatinate as an asparagus companion is warmly recommended to try this combination – it is surprisingly harmonious.
Further wine recommendations for this dish
Pinot Blanc QbA dry (Baden, Germany)
Baden Pinot Blanc, with its delicate aromas of peach, white blossom and a hint of almond, brings exactly the elegance that veal escalope deserves. While the Pinot Gris reflects the power of the dish, the Pinot Blanc takes the opposite approach: it wraps itself protectively around the delicate aromas and ensures that the asparagus and veal can each speak for themselves. The moderate acidity highlights the breaded surface of the schnitzel, and the mineral character of the Baden soils gives the palate a fresh boost after every sip. This wine is a delicacy, especially with a Viennese-style schnitzel with lemon and capers.
Grüner Veltliner DAC Kamptal (Lower Austria, Austria)
The loess and primary rock soils of the Kamptal form a Grüner Veltliner which, as a DAC wine, fulfills special requirements in terms of typicity and quality. On the palate: citrus zest, yellow bell bell pepper, green pepper and a lively mineral freshness that runs through every sip. It is precisely this freshness that is so valuable in veal escalope: it breaks through the escalope’s breadcrumb armor and makes every bite come alive again. The white-berry asparagus finds a partner in the Kamptal-Veltliner, which picks up on its subtle bitter notes and warms them up. A vintage with one to two years of bottle ageing is the best choice here.
Silvaner Spätlese dry (Rheinhessen, Germany)
Rheinhessen Silvaner is milder and softer than its Franconian counterpart – a quality that is particularly appreciated with veal. Its aromas of ripe apricots, white peach and a hint of acacia blossom form an inviting, almost flattering frame for the tender meat. The full body of the late harvest style manages to accompany the parsley potatoes with its butteriness without competing with the breading. Choosing a Silvaner in this style means choosing harmony – no tension, no surprises, but a wine that rounds off the overall picture on the plate wonderfully.
Auxerrois AOC Alsace (Alsace, France)
Auxerrois is the quiet discovery among the Alsatian grape varieties: softer than Pinot Blanc, more voluminous than Sylvaner, with a broad, creamy texture and aromas of mirabelle plum, pear and a hint of aniseed. Its mild acidity and full body make it an ideal accompaniment for veal escalope with asparagus – it carries the fat of the breading, flatters the meat and leaves enough room for the asparagus to define the vegetarian component of the dish. This wine is an insider tip that makes guests ask for more – and that is always the best compliment at the table.
Sauvignon Blanc quality wine dry (Pfalz, Germany)
Palatinate Sauvignon Blanc is less aromatic and expressive than its Loire counterparts, but more full-bodied, rounder and more food-friendly. Aromas of citrus, gooseberry and fresh herbs bring vibrancy to the festive veal schnitzel dish. Especially when the schnitzel is finished with lemon butter and fresh parsley, an aromatic cycle is created between plate and glass: the herbal notes of the wine correspond with the parsley in the potatoes, the citrus fruit with the lemon juice on the meat. An elegant, little-known pairing that pays off.
Pinot Gris Spätlese dry (South Tyrol, Italy)
South Tyrolean Pinot Gris grows on mineral dolomite soils, which give it an alpine freshness that is very different from its German and Alsatian counterparts. The palate reveals aromas of quince, white peach and a cool, almost metallic minerality that elegantly accompanies the veal escalope without weighing it down. The combination of alpine freshness, calm fruit and subtle body melt is one of the most surprising and harmonious additions to this classic dish – for all those who like to look beyond the national horizon when eating asparagus.
If you are looking for even more ideas for the perfect wine accompaniment to asparagus recipes, you will find them in the Asparagus & Wine category.
The recipe:
White asparagus with veal escalope and parsley potatoes
Cooking utensils
- 1 Large pot or asparagus stove
- 1 Meat tenderizer or heavy pan for pounding
- 1 Three shallow bowls (for flour, egg and breadcrumbs)
- 1 Large coated pan (at least 28 cm)
- Kitchen paper
- 1 Small pot for the potatoes
- 1 Sharp asparagus peeling knife
- 1 Skimmer
- Preheated plates (oval, at least 30 cm)
Ingredients
FOR THE SCHNITZEL:
- 2 Veal escalope approx. 160 g each, from the topside
- 3 Tbsp flour for turning
- 2 Eggs whisked, with 1 tbsp water
- 80 g fine breadcrumbs
- 60 g clarified butter or clarified butter
- Salt white pepper
- 1 Lemon in slices, for serving
FOR THE ASPARAGUS:
- 700 g white asparagus fresh
- 1 teaspoon salt 1 tsp sugar, 1 tbsp butter
- Juice of ½ lemon
- FOR THE PARSLEY POTATOES:
- 400 g small triplets or new potatoes
- 2 Tbsp butter
- ½ bunch of flat-leaf parsley finely chopped
- Salt
TO DIRECT:
- Lemon wedges
- Caper apples optional
- Fresh parsley leaves
Preparation
PREPARATION:
- Place the veal cutlets between two layers of cling film.
- Tap evenly to a thickness of approx. 5 mm – even pressure, no tearing.
- Season with salt and white pepper.
- Prepare three bowls: Flour, beaten egg, breadcrumbs.
- Wash the asparagus, peel completely and cut off the woody ends.
- Wash the potatoes and place them unpeeled in cold salted water.
COOKING STEPS:
- Bring the asparagus water to the boil with the salt, sugar, butter and lemon juice.
- Add the asparagus and cook for 10-14 minutes over a medium heat (al dente).
- Cook the potatoes in parallel for 18-20 minutes until they are soft.
- Quickly dredge the schnitzel in flour, egg and breadcrumbs.
- Do not press on the breading – turn loosely so that it soufflés during frying.
- Heat the clarified butter in a pan (approx. 170 °C).
- Fry the schnitzel for 2-3 minutes on each side until golden brown.
- Swirl the pan gently – the fat should spill over the schnitzel.
- Drain the schnitzel briefly on kitchen paper.
- Drain the potatoes, allow to evaporate briefly, cut in half.
- Melt the butter in a pan, toss the potatoes, add the parsley and season with salt.
DIRECTIONS:
- Prepare preheated plates.
- Place the parsley potatoes in the middle or on the side of the plate.
- Arrange the asparagus (5-6 spears), slightly overlapping.
- Drape the schnitzel over the asparagus and potatoes or place separately next to them.
- Create a lemon wedge.
- Optional caper apples as garnish.
- Finish with individual parsley leaves.
SUPPLEMENTS:
- Leaf salad: rocket or lettuce with Dijon mustard vinaigrette
- Cranberry compote: cold from the jar, served in a small bowl
- Brown butter: separately in a small sauce boat with the asparagus
