English
Asparagus recipes by Chef Emmanuel Stemper & wines from Alsace
Spring marks the return of the long-awaited asparagus season. To celebrate, we called on Alsatian chef Emmanuel Stemper to take on a daring challenge: to create three recipes using this vegetable, from starter to dessert! Discover them with our selection of springtime Alsatian white wines: Muscat, Pinot Blanc, and Riesling Rayon de Lune.
TEMPURA ASPARAGUS & RAYON DE LUNE RIESLING
This fresh pairing with tangy notes will quickly become your go-to spring recipe. The chef suggests cooking the asparagus in tempura batter for a clever combination of crunchiness and roundness! Accompanied by Rayon de Lune Riesling and lemon Bibeleskaes cheese for lovely citrus notes.
Discover the full recipe here
ROASTED ASPARAGUS WITH GRILLED BACON & PINOT BLANC FROM LES CHASSEURS DE LUNE
If there is one white wine that pairs well with (almost) all Alsatian dishes, it is Pinot Blanc! Made from a selection of high-quality grapes, its characteristic delicacy balances the smoky notes of grilled bacon and roasted asparagus. Indulge in this refined pairing, which enhances the slight bitterness of the asparagus.
To make this recipe, click here
ASPARAGUS, VANILLA & MUSCAT TARTLET BY LES CHASSEURS DE LUNE
The pairing of Muscat and asparagus is a must, which is why the chef invites you to discover this beautiful pairing with a dessert! The bold combination of bourbon vanilla and asparagus cream goes wonderfully with the fruity notes of fresh Muscat grapes.
To cook asparagus for dessert, discover the recipe right here
Bon appétit!
