Achim Mohné’s 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