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Gourmet Ideas - Asparagus & Rosé

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It’s prime asparagus season! No matter if you prefer white or green, we love both! 

Let’s start with white asparagus. Traditionally they are cooked and served with Sauce Hollandaise, Sauce Béarnaise or melted butter. Hmmm mouthwatering already… You would either add some ham, cured or cooked and steak goes well too. Or as we do it in Germany, we add a Schnitzel and potatoes. :-)

Time for a change! A great way to cook asparagus is on the grill with butter, fresh chili & thyme.

Wash and peal the asparagus and cut the ends off. Wrap the spears in aluminum foil add around 1-2 tablespoons of butter, fresh thyme and some chili. Then you are ready to grill! Takes roundabout 10 minutes depending on the size of the spears in 200 Degrees Celsius with a closed lid. Flip your asparagus one time to get some heat from both sides.

A fantastic pairing with asparagus is Rosé, especially if you grill it. We recommend to choose a Rosé that has a bit higher acidity. This delicious pairing takes the grilled asparagus experience to the next level. The slight fruity aromas of the Rosé and the acidity gives another layer of flavor in your mouth. You really have to try this! My wine recommendation is M by Minuty or our new "Rosé My Way" by Club Lavender, with its well-balanced acidity!

Now you know the basics, let’s step up the game and give our grilled asparagus a gourmet kick! When you serve the white asparagus add a touch of molecular cuisine and blow the minds of your guests. There is a new super cool product “Rosé Wine Pearls”, which is completely vegetarian having a texture of caviar. But instead of the salty fish flavor you get a delicious slightly sweet Rosé explosion in your mouth biting into the pearls with their liquid inside. Really an experience!

For the Risotto fans out there: Try your asparagus Risotto cooking it with Rosé rather than white wine. This makes it savory and gives the rice a great pale pink color.

What about the green asparagus? Grilling these is easy and always a crowd pleaser! Just add a splash of your favorite olive oil and put them on the grill. After they are finished on the grill, add some fleur de sal and you are ready to go. For Rosé pairing with green asparagus I would recommend to choose a wine that has more body like the By.Ott for example or the Merlot Rosé from Brancaia.

I’m getting hungry writing this post!

Enjoy your summer!

Cheers, 

Julian

 

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