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    Asparagus Pan

    Recipe of the region Weinviertel

    Ingredients for the Asparagus Pan

    500 g potatoes
    Olive oil
    1 pinch of salt
    1 pinch of pepper
    250 g white asparagus
    250 g green asparagus
    200 g pea pods
    Spring onions
    Sea salt
    Lemon juice

    Preparation of the Asparagus Pan

    1. Slice the potatoes, including the skins, into even slices, place them on a baking sheet, drizzle with olive oil, and season with salt and pepper.
    2. Bake the potato slices at 160°C for about 50 minutes.
    3. Peel the white and green asparagus and trim off the woody ends.
    4. Bring a pot of salted water to a boil and blanch the asparagus for about 6 minutes. Add the pea pods briefly, then immediately cool both in cold water.
    5. Heat some olive oil in a pan, sauté the spring onions in it, and briefly roast the asparagus and peas together.
    6. Finally, add the potato slices and season with sea salt and lemon juice.

    Wine Recommendation: Grüner Veltliner – Weinviertel DAC

    Recipe of the region Weinviertel »

    Spargelpfanne © Cherie Hansson

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