Buttery, tender and simply irresistible – asparagus season at its best.
White asparagus & hollandaise
A classic that never gets boring. White asparagus, freshly peeled, cooked in lightly salted water with a pinch of sugar and a splash of lemon until it still has a gentle bite. Served with a homemade hollandaise made from egg yolk, butter, and a hint of nutmeg -- and small new potatoes steamed in their skins. If you like, add a few slices of ham.
Matching wine pairing:
Matthias Gaul Grauburgunder 2025
The Pinot Gris from the Palatinate with its 97 Vinoscout points brings exactly the right mix of melt and subtle fruit to complement the buttery hollandaise without masking the delicate asparagus flavor.
Schreckbichl Pfefferer Goldmuskateller 2025
The star of the asparagus season collection. Its fine spice and floral freshness lift the various flavor nuances of the salad -- from the sweetness of the strawberries to the creamy saltiness of the cheese.
Creamy, green and full of umami – this risotto is pure spring comfort food.
Asparagus risotto & Parmesan
Green asparagus, cut into bite-sized pieces and briefly sautéed, is added at the end to a creamy risotto made from Carnaroli rice, dry white wine, vegetable stock, and plenty of Parmesan. The asparagus tips are tossed separately in olive oil and served as a topping. A dish that really brings out the grassy, nutty aromas of the green asparagus.
Recommended wine pairing:
Markus Schneider Kaitui Sauvignon Blanc 2024
A Sauvignon Blanc from the Palatinate with herbal, grassy notes that pick up on the green aromas of the asparagus and provide a fresh vibrancy to contrast the risotto. Falstaff gives it 91 points -- and rightly so.
Philipp Kuhn Freistil Gelber Muskateller und Goldmuskateller trocken 2024
An aromatic, dry Muskateller that creates a delightful contrast to the hearty, savory risotto with its floral intensity. Unbridled in the best sense.
Sweet meets salty, fresh meets creamy – a spring salad with a wow factor.
Asparagus salad, strawberries & goat cheese
White and green asparagus, cooked until al dente and still lukewarm, meets fresh strawberries, crumbled goat cheese, and toasted pine nuts. The dressing: olive oil, white balsamic, a spoonful of honey, and freshly ground pepper. A light, spring-like dish that wonderfully combines sweetness, acidity, and spice.
Recommended wine pairing:
Conde Villar Vinho Verde Rosé 2024
The slightly sparkling rosé from Portugal is made for this salad: carefree, fresh, and with a fine fruitiness that gets along with the strawberries without dominating the goat cheese.
Schreckbichl Pfefferer Goldmuskateller 2025
The star of the asparagus season collection. Its fine spice and floral freshness highlight the various flavor nuances of the salad -- from the sweetness of the strawberries to the creamy saltiness of the cheese.
