Non-alcoholic white wine & Green asparagus with two sauces
Photo: Oliver Schwarzwald
Almond with asparagus, quite delicious.....
But first to the wine. The non-alcoholic Sangre del Torro 0.0° Blanco is made from Muscat d'Alexandrie. This white wine variety belongs to the large Muscat family and is a relative of Muscat blanc à petits grains, which is one of the oldest grape varieties in the world. Muscat is used in many ways throughout the Mediterranean region. And in the case of Sangre, it makes a fruity, delicately floral and soft non-alcoholic white wine. The colour is pale yellow. The wine is slightly effervescent and has a fresh finish reminiscent of citrus fruits. Quince and green apple can be perceived well. As often mentioned, a non-alcoholic wine cannot be compared to a classic wine. The aromas are somewhat thinner, everything is a touch "weaker". So please do not expect an intense Muscat. Nevertheless, the Blanco is a good companion, e.g. with green asparagus. Both complement each other well.
And with the two sauces it gets even better. The "dips" also have their origins in Spain. How fitting. With the almond sauce, it is important to use sherry vinegar. It has a milder taste. With the parsley sauce with Serrano, be careful with the salt, because the ham already adds a lot of spice. And now for the vino!
4 portions as starter :
1 KG firm green asparagus
2 tbsp olive oil
1 tbsp lemon juice
Sea salt
Pepper
The lower third of the asparagus may be woody, either cut it off or peel it. Wash and fry in a grill pan with a tablespoon of olive oil for about 10min. Then dress with 1 tbsp oil, lemon juice, salt and buffer and serve lukewarm with the sauces.
Fry the asparagus in a grill pan with a little oil for about 10 minutes and serve lukewarm with the two sauces.
Almond sauce with sherry vinegar:
4-8 servings
150g almond puree
approx. 150 ml water
1 clove of garlic ground to a paste with salt
1 tbsp olive oil
3/4 - 1 tbsp sherry vinegar
Handful of toasted almond slivers
Sea salt
Using a hand blender, puree the almond paste, water and olive oil into a creamy sauce. Add the garlic and blend again briefly. Season to taste with salt and vinegar. Roast the almond slivers in a frying pan and pour over the sauce.
Parsley sauce with Serrano ham:
4-8 servings.
1 garlic clove
Sea salt
5 tbsp coarsely chopped parsley
4 tbsp olive oil
80g Serrano ham very finely chopped
Juice of 1/2 lemon
Black pepper
Grind the garlic with a small (!) pinch of salt in a mortar to a paste. Add the parsley by the spoonful and continue to grate until it has become part of the paste. Add the olive oil and ham and stir in. Then add the lemon juice. Always add the lemon juice after the oil, otherwise the parsley will discolour. Season with salt and pepper if necessary.
