Rhoi hessian dictionary, © Hero at the stove© Hero at the stove

Hero at the stove

Rhoi hessian dictionary


  • 250 g meat sausage, cut into small irregular stripes
  • 18 bars of green asparagus
  • 6 spring onions
  • 6 small burger-buns
  • 2 boxes of red and green cress
  • 4 tablespoons rapeseed oil
  • 1 to 2 teaspoons of paprika de la vera
  • Sea salt and freshly ground black pepper
  • Green Sauce


Boil water in a large saucepan and salt. Remove the woody ends of the green asparagus and cut all the bars into one size. If necessary, peel the last third of the asparagus. Clean the spring onions and cut to the same length as the asparagus. Blanch the asparagus in boiling salted water for about 5 minutes, so it still bite significantly. Then quench in ice-cold water and drain. Do the same with the spring onions, but only for a minute in the boiling salt water, then quench and drain. Set both aside.

Heat two tablespoons of rapeseed oil in a grill pan and fry the asparagus and the spring onions - if necessary one behind the other - hot, salt, pepper and set aside. Now in another pan also heat 2 tablespoons rapeseed oil and lightly fry the strips of meat sausage and at the end season with paprika de la vera, so that the sausage receives a smoky aroma.

Slice the buns, sprinkle generously with the green sauce, cover each with three asparagus spears and a spring onion and a hefty portion of smoked meat sausage strips. Sprinkle with the cress, fold, quarter and enjoy with the right wine. This fits wonderfully a fresh Silvaner - for example, a RS Rheinhessen Silvaner .

Source: Blog post hero at the stove