... cooked up by Achim Mohne for the Touch Recipe Book
Riesling with Asparagus and Potatoes
500 gram per person white asparagus, approx thickness the diameter of a one euro coin...
Peel thoroughly and cut off one centimeter of the stalk
Boil gently for about 20 minutes in slightly salted water with two teaspoons of sugar and a knob of butter
Parboil unpeeled new potatoes
Serve in a dish, plate up and garnish with melted butter (50-100 gram)
Drink with Riesling from the Nahe Valley, south of Köln, Germany
Click here to enjoy his dessert recipe, Fresh Strawberries and Riesling
« back