A recipe from the winner of the Alto Adige Wine Culture Award: Löwengrube Restaurant
For the asparagus stock & the soup:
650 g Terlan asparagus (white)
1 small onion
1 tbsp butter
1 tbsp olive oil
100 ml white wine (dry)
600 ml water
350 ml cream
1 tsp sugar
salt & white pepper
2 sprigs of thyme
lemon zest
For refining / topping:
asparagus tips (set aside)
bread croutons
2 tbsp chives
50 ml olive oil
A Sauvignon Blanc is a classic accompaniment to asparagus dishes. Its crisp freshness and subtle vegetal notes create an intriguing contrast against the creamy, velvety notes of the soup, adding a delightful burst of energy. If, on the other hand, you are looking for a wine that offers a little less intensity but more elegance, you might want to try a classic Terlaner, made mainly from Pinot Blanc and Chardonnay. This pairing promises balance and harmony.
Prepare the asparagus:
Peel the asparagus, cut off the woody ends
Keep the peels & ends - they form the basis for the stock
Cut the spears into small pieces, set aside the asparagus tips
Asparagus stock:
Boil the peel and ends with 800 ml water, 1 tsp sugar and a little salt
Simmer gently for 15 minutes
Then strain - the stock will be clear, aromatic and intense
Roast the base:
Finely dice the onion
Sauté in butter & olive oil until translucent
Add the asparagus pieces (without tips) and fry lightly without letting them colour
Deglazing & cooking:
Deglaze with white wine and boil down briefly
Pour in the stock
Simmer for 12-15 minutes until the asparagus is soft
Cook the asparagus tips separately:
Cook in a little stock or water for 2-3 minutes until crispy
Set aside briefly - when serving, place them on top
Bread croutons:
Cut the white bread into cubes of any size. Heat the butter in a pan and add the toast cubes. Fry until golden brown, turning constantly
Chive oil:
Roughly chop the chives and mix with the oil
Then heat the mixture to approx. 60 degrees
Pour the oil through a sieve or tea bag
Puree & refine:
Finely puree the soup (the finer, the creamier)
Stir in the cream
Flavour with salt, white pepper and a little lemon zest
Serving:
Pour the soup into deep plates
Place the asparagus tips on top
Add the bread croutons
Refine with chive oil
