Spring freshness meets Mediterranean lightness
This frittata combines the spicy flavour of wild garlic with the delicate taste of green asparagus. A light yet flavourful dish that brings spring to your plate.
Ideal wine accompaniment: Chardonnay from the Palatinate
An elegant Chardonnay from the Palatinate is the perfect accompaniment to this wild garlic frittata. Its fine fruit flavours of yellow apple, ripe pear and a hint of citrus add freshness and structure. The subtle wooden barrel note emphasises the hearty character of the egg dish without being overpowering. The slightly creamy texture of the wine complements the juicy consistency of the frittata, while its balanced acidity adds lightness to the dish. The interplay between the green flavours of the asparagus, the ethereal wild garlic and the subtle spiciness of the Chardonnay is particularly beautiful – a harmonious, spring-like pairing.
Further wine recommendations:
1st Sauvignon Blanc – AOC Sancerre (Loire, France)
A fresh Sauvignon Blanc with flavours of gooseberry and green herbs. Its lively acidity and mineral note complement the freshness of the asparagus and the spiciness of the wild garlic.
2. Grüner Veltliner – DAC Kamptal (Austria)
A Grüner Veltliner with a fine pepper flavour and aromas of green apple. Its freshness and structure go perfectly with frittata and emphasise the spring flavours.
3. Pinot Grigio – DOC Collio (Friuli, Italy)
A Pinot Grigio with notes of pear and citrus fruit. Its light minerality and balanced acidity make it a versatile accompaniment to frittata.
4th Chenin Blanc – AOC Vouvray (Loire, France)
A semi-dry Chenin Blanc with flavours of apple and honey. Its fine residual sweetness forms a pleasant contrast to the spiciness of the wild garlic and complements the frittata in an interesting way.
5th Albariño – DO Rías Baixas (Galicia, Spain)
An Albariño with freshness, citrus notes and a slight salinity. Its lively acidity and fine minerality harmonise wonderfully with the frittata and bring a maritime note into play.
The recipe:
Wild garlic frittata with green asparagus
Cooking utensils
- 1 ovenproof pan
- 1 Chopping board
- 1 Knife
- 1 Mixing bowl
- 1 Whisk
Ingredients
For the frittata:
- 4 Eggs
- 100 ml Cream
- 50 g fresh wild garlic
- 200 g green asparagus
- 1 small onion
- 50 g grated parmesan
- Salt and pepper to taste
- 1 Tbsp olive oil
Preparation
Preparation:
- Preheat the oven to 180 °C top/bottom heat.
- Wash the wild garlic, pat dry and chop finely.
- Wash the asparagus, remove the woody ends and cut into pieces approx. 3 cm long.
- Peel and finely dice the onion.
Frittata:
- Heat the olive oil in an ovenproof frying pan.
- Sauté the onion until translucent, add the asparagus and sauté for approx. 5 minutes.
- Whisk the eggs with the cream, stir in the wild garlic and Parmesan, season with salt and pepper.
- Pour the egg mixture over the vegetables in the pan.
- Place the pan in the preheated oven and bake for approx. 20 minutes until the frittata is set.
Recommended side dishes:
- Rocket salad with lemon dressing
- Toasted ciabatta
- Marinated cherry tomatoes
