These impressive yet so easy to make mini asparagus tarts are the perfect spring appetizer. Particularly when paired with a glass of crisp Riesling Sekt.
I don’t know about you, but I am 100% team asparagus. And though we Germans are typically leaning towards the white stems, some recipes simply call to go with green.
These sunny yellow little mini asparagus tarts are absolutely perfect to celebrate the first warm days of spring. Don’t you agree?
I mean, they are truly elevating snack-time to a new level.
Those who know me will know I don’t need a particular excuse to celebrate aperitivo time with a nice drink and a delicious matching appetizer. But some occasions are just too good to be missed. Like the first warm days of Spring with plenty of sunshine last week, when I simply could not help myself but make some impromptu snacks to be enjoyed during the first al fresco aperitivo of the year.
It’s well understood that aperitivo can mean almost any kind of drink and the first al fresco aperitivo of the year might inspire many to some fancy cocktails. Sometimes, however, it’s the simple classic that works best.
Since Riesling pairs well with asparagus, this was the perfect occasion to open a German Riesling Sekt.
Searching my wine cellar for something matching, I came across an elegant bottle of Klumpp Riesling Sekt that seemed too perfect to pair with the asparagus tarts to get snubbed.
About Weingut Klumpp
Family-led Weingut Klumpp is the perfect example that Germany’s wine business is so much more than the historic, often century-old wineries which have established the country’s leading role in winemaking.
When Marietta and Ulrich Klumpp founded the winery back in 1983, the husband-and-wife team used the family’s garage in their hometown Bruchsal to craft their wines. But their love for winemaking quickly led them to set up the foundations to a thriving small boutique winery soon to ramp up awards for the excellent wines.
The winery also quickly jumped on the bandwagon of stunning modern architecture. The cellar building dating back to 1990 is a perfect example of modern, minimalistic design based on natural materials. In addition, a large patio offers stunning views over the Rhine valley.
Located in the Kraichgau area of Germany‘s Baden wine region, between Heiderlberg and Karlsruhe, Klumpp winery today is led by brothers Andreas and Markus in the second generation.
There’s an impressive wine range from Riesling to Pinot Blanc, Pinot Gris, Gewürztraminer, Chardonnay, rosé, Pinot Noir, Blaufränkisch, and the two sparkling wines, Riesling Sekt Brut and a Rosé from Pinot Noir.
Tasting Notes: Klumpp Riesling Sekt Brut 2018
Anther excellent example of the new German sparkling wine scene employing the classic method and made from 100% Riesling grapes.
Klumpp Riesling Sekt Brut is matured in stainless steel tanks on the whole yeast, with fermentation taking place in the bottle.
In the glass, a light straw-yellow.
On the nose, fine aromas of peach and apricot with mineral depth.
On the palate, well-balanced, fruity, and elegant. Notes of crisp pome fruit, ripe apricot, peach, lime zest, and herbs.
This excellent sparkling wine pairs well with appetizers but also holds its weight paired with poultry, light dishes, lean fish as well as spicy food.
If you are looking to make the most of asparagus season, I can definitely recommend these quick-to-assemble delicious mini asparagus tarts, which are a great match with a bottle Riesling bubbles.
Recipe: Mini Asparagus Tarts
Yields 12 tarts
6 sheets puff pastry (450 g)
4 large eggs
125 g ricotta or cream cheese
80 g grated cheese
120 ml heavy cream
3 tablespoons dill, finely chopped
12 green asparagus stems
Preheat oven to 180°C.
Grease the moulds of a muffin tin.
On a lightly floured worksurface, roll out the puff pastry. Cut out 12 cycles and line the moulds.
Mix eggs, heavy cream, ricotta, cheese and 2 tablespoons dill. Season with salt and pepper.
Pour the mixture into the moulds.
Cut off the tips of the asparagus stems, then cut them lengthwise in half.
Place the asparagus tips on top of the moulds.
Bake for about 25 minutes until golden and firm.
Serve topped with boiled quails eggs and the remaining dill.