... 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


» Baby Food
» Breads
» Beverages
» Conceptual, Historical, Literary etc.
» Desserts
» Fish
» Game
» Health Drinks
» Meat
» Pasta
» Prison Food
» Soups & Starters
» Vegetarian

» Recipe Book homepage