This combo of asparagus crostini and German Winzersekt makes the perfect springtime aperitivo.
Reasons to love May: It’s the hights of asparagus season, and the weather is finally turning spring-like with warmer temperatures perfect for more al-fresco dining opportunities.
Over here, this means to kick-off evenings with a nice pre-dinner aperitivo on the terrasse. With a glass of something and a delicious, easy-to-make appetizer in hand.
As much as I love a nice gin tonic or fancy cocktail, on most occasions I will simply crack open a nice bottle of bubbles.
That’s even more the case since the choice of excellent German sparkling wines – many made according to the traditional method, with second fermentation taking place in the bottle – is growing as we speak.
So mostly for doing some research on German sparkling wines, last weekend I decided to open a bottle from one of Germany’s leading sparkling wine producers. Read my review on Raumland Cuvée Marie Louse Blanc de Noir below.
Still for research, I paired my chosen bottle with an easy-to-make delicious seasonal appetizer. Just have a look at these perfect little slices of roast bread topped with delicate stems of asparagus and Parma ham.
About Sekthaus Raumland
The family-led winery exclusively making sparkling wine located in Flörsheim-Dahlsheim in Rheinhessen, Germany’s largest winegrowing region is perhaps the most renowned winemaker when it comes to the country’s rising star, Winzersekt aka sparkling wine made from grapes sources at a winery’s own vineyards and produced according to the classic method.
With around 10 hectares of vineyards located in Rheinhessen and the Pfalz wine regions, Sekthaus Raumland draws on a variety of soil and climate conditions, allowing them to produce a portfolio of excellent sparkling wines.
Tasting Notes: Raumland Cuvée Marie Louise
This Blanc de Noir Cuvée was named after the oldest daughter Marie-Louise, made from 100% Pinot Noir.
Grapes are harvested from vineyards located in both Rheinhessen and Pfalz. The variety of soils and climatic influences from the different areas sustains a charming complexity and fine aromas.
Like all sparkling wines from Sekthaus Raumland, this Blanc de Noir is made according to the classic method, with second fermentation taking place in the bottle.
In the glass, a brilliant, peach-golden and a nice medium moussex.
On the nose, delicate notes of white fruits like white peach, quinze, and juicy apricot.
On the palate, well balanced with spicy notes, fruit sweetness and acidity.
It’s your perfect sparkling wine to enjoy on any occasion, ideals paired with a nice appetizer like these quick and easy asparagus crostini.
Recipe: Asparagus Crostini
Serves 4-6
1 ciabatta, sliced
500 g green and white asparagus
100 g Parma ham in thin slices
100 g pesto (for homemade pesto, see: How to make authentic Pesto all Genovese)
50 g parmesan, shaved
5-6 tablespoons olive oil
Method
Cut off the wooden stems of both white and green asparagus, about 2-3 cm from the end.
Using a vegetable peeler, peel white asparagus starting just below the spear and the lower 1/3 of the green. Cut each stalk into roughly 5-6 cm pieces, then cut lengthwise in half.
In a small saucepan, cook asparagus in boiling salted water for 3-4 minutes. Drain and let slightly cool.
Heat olive oil in a large skillet. Roast the ciabatta on both sides until golden-brown.
Top ciabatta slices first with the pesto, asparagus slices, ham and finally the shaved parmesan.
Carrots and Tigers 