A rustic but no less delicious way to enjoy fresh asparagus. This pairs so well with a strong, dry Riesling, 2-3 years old and structured with harmonious acidity and distinct fruitiness. Grüner Veltliner of a similar quality level as well as classic Pinots can fit wonderfully as well.
Ingredients for 4 Servings
- 20 white asparagus
- 1 bread roll
- Approx. 150g prosciutto, thinly sliced
- 1 lemon
- Salt, sugar
Peel the asparagus from the head down. Cook the skins with water, salt, sugar, lemon juice and the bread roll. Wait 5 minutes and strain. Cook the peeled asparagus in this stock and let simmer, till they still have a bit of crisp bite. For the vinaigrette, mix the beef broth with oil, vinegar, salt and sugar and the clove of garlic. Add the chopped eggs, the concasse and the chives. Serve the asparagus – lukewarm – the ham and the vinaigrette on the side.