Asparagus Sandwiches


  • 6 - 8 small, thin slices of brown bread
  • Sea salt from the mill or fleur de sel
  • 1 handful of lettuce or wild herbs
  • ½ bunch of white asparagus
  • 2 teaspoons freshly squeezed lemon juice
  • 150 g fresh goat cheese
  • olive oil for frying and drizzling
  • Salt and freshly ground black pepper

Place bread slices side by side on a baking sheet. Drizzle with olive oil and sprinkle with sea salt. Bake in oven for 10 - 20 minutes until slices are crisp.

Peel white asparagus, trim ends and blanch in boiling salted water for 8 minutes. Allow asparagus to cool. Finely slice asparagus and puree half. Mix with fresh goat cheese and remaining asparagus slices. Season with salt, pepper and a little lemon juice.

Spread asparagus cream on bread slices and top with lettuce leaves. Drizzle with sea salt, pepper, a little lemon juice and olive oil and serve immediately. - DELICIOUS!



This sandwich is the Mercedes of buttered sandwiches, so the wine should also come from the class of bread and butter wines, but a little consideration in the selection is necessary. A lot of starch (bread) and milk (cream cheese) meet roasted aromas and asparagus. The wine may therefore be somewhat stronger, as it has strong partners.

It should be yellow-fruity and juicy, the acidity may be well integrated or generally mild, since the goat cheese already brings acid into play. A strong Riesling offers itself, also a Sauvignon Blanc of the Loire is here nachschenkbar, e.g. a Pouilly Fumé with its smoky flavour. If you like it full-bodied, drink Anjou (Chenin Blanc) or a hearty Franconian Silvaner.