With Silvaner herb noodles
When the asparagus harvest begins in Rheinhessen, the asparagus season begins in the Rheinhessen cuisines. Here is a recipe with the Silvanerkräuternudeln from the series "Ideas from wine"
ingredients for 4 persons
Peel the asparagus, cook and drain, collecting the asparagus. Clean and slice the mushrooms. From the butter and flour, stir a roux, deglaze with the asparagus stock and cream. Add the asparagus and the mushrooms and simmer for about 5 minutes.
Serve with Silvaner herb noodles or green ribbon noodles.
Recipe by Sonja Janß, Weingut Eckelmann-Janß, Guntersblum (recipe modified / without 200g diced cooked ham, from the book "Lust auf Rheinhessen", Leinpfad Verlag)