asparagus

With Silvaner herb noodles

asparagus ragout

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

  • 750 g asparagus
  • 125 g of fresh mushrooms
  • 40 g of butter
  • 30 g of flour
  • 1/8 l of asparagus stock
  • 200 g of whipped cream


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)

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