Quick and easy. This asparagus frittata is the perfect weekday dish for spring.
It’s asparagus season, which typically means you will see a lot of new (and not so new) asparagus recipes floating around. AND everybody around you and her aunt will wind up in nearly endless discussions how finding a wine that pairs well with asparagus is terribly difficult.
It’s a discussion that’s as old as people started to cultivate asparagus and make wine.
I mean, honestly, go and buy a food or wine magazine anywhere in the world during asparagus season and you won’t escape that discussion.
Now when you live in a country that is as crazy about asparagus as Germany, between the end of March and mid-June (aka local asparagus season) you sometimes get the impression the question ‘which wine with asparagus’ gets at least as important as finding the holy grail.
Believe it or not, but it’s gotten to the point where German wineries now sell ‘asparagus wine’ during asparagus season.
Yep, it’s actually called like that over here. Spargelwein.
Of course, we are talking about wines that are part of the usual wine range of these wineries. But those that indeed pair best with asparagus will get a special sign in spring so you know this is the wine you will want for your asparagus dish.
On taking a closer look, I find the whole discussion a bid odd. Because as soon as you look at the list of wines that pair well with asparagus, you realize it’s pretty long.
Depending on how you prepare your asparagus (with sauce hollandaise, melted butter, asparagus quiche, risotto, fried in the oven, or any of the other almost endless variations), you can go for a crisp Sauvignon Blanc, unoaked Chardonnay, dry Riesling, Pinot Grigio, Pinot Blanc, Verdicchio, or Grüner Veltliner. Even a light Pinot Noir might work for recipes like roasted or chargrilled asparagus with mushrooms.
More specifically, follow my recommendations below as a rule of thumb pairing asparagus with wine.
Asparagus with sauce hollandaise: oaked Chardonnay.
Asparagus with melted butter: unoaked Chardonnay.
Asparagus with vinaigrette: dry unoaked white like Verdicchio.
Asparagus risotto: Pinot Grigio or Verdicchio.
Asparagus with eggs (poached, omelette, quiche, frittata): Pinot Blanc, Riesling, or Champagne.
Asparagus and salmon: Grüner Veltliner
Asparagus and goat’s cheese: Sauvignon Blanc
Asparagus salad: Sauvignon Blanc
If in doubt, however, but also when you know what type of wine you want to pair with your asparagus, you can always turn to the local offer buying wines sold as asparagus match during the season.
Recipe: Asparagus Frittata
500 g green and white asparagus
1 onion, thinly chopped
50 g butter
½ teaspoon sugar
75 ml milk
3 medium sized potatoes, soft boiled and sliced
100 g ricotta
Preheat oven to 200°C.
Cut off the woody ends of the asparagus. Peel white asparagus stems completely, and the lower third of the green stems. Cut white stems lengthwise in half if too thick.
In a large skillet over medium heat, heat half of the butter. Add onion and asparagus and sauté for 10 minutes until slightly soft. Season with salt, pepper, and sugar. Transfer to a plate and set aside.
Beat eggs and season with salt and pepper.
In the same skillet, heat the remaining butter. Add egg mixture, potatoes, asparagus, and onion. Sprinkle with ricotta.
Bake for 15 – 20 minutes until the egg mixture has set.