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Asparagus Vinaigrette (serve lukewarm)

Asparagus with vinaigrette is the asparagus appetizer par excellence. If made with tomatoes, onions or herbs – then a firm but not too grassy Sauvignon blanc, around 1 or 2 years old, is an ideal choice.

Also a classic Rotgipfler or a strong, spicy Veltliner with the typical peppery "Pfefferl" expression match very well – but the alcohol content should not be too high, as the main courses are still to come.

A picture shows asparagus vinaigrette
Asparagus Vinaigrette, © AWMB / Ulli Kohl

Pairs nicely with

for 4 Servings

  • 12 fresh asparagus
  • 4 tablespoons champagne vinegar
  • 1 tablespoon lemon
  • 7 tablespoons olive oil
  • 7 tablespoons vegetable oil
  • 2 shallots
  • 1 teaspoon chopped chervil
  • 1 teaspoon chives
  • 3 tomatoes, peeled and chopped, seeds removed
  • Salt, pepper


Peel the asparagus well, cook in salted water and serve lukewarm with the freshly made vinaigrette. For the vinaigrette: mix together the champagne vinegar, lemon, olive oil and vegetable oil. Finely chop the shallots and, together with the chervil, chives and tomatoes, stir into the vinaigrette.