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
- 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.
- Bake the potato slices at 160°C for about 50 minutes.
- Peel the white and green asparagus and trim off the woody ends.
- 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.
- Heat some olive oil in a pan, sauté the spring onions in it, and briefly roast the asparagus and peas together.
- Finally, add the potato slices and season with sea salt and lemon juice.
Wine Recommendation: Grüner Veltliner – Weinviertel DAC
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