Salad of White Asparagus with Smoked Meat and …

Cut the tips of the asparagus spears 3 cm long (important: cut them straight small, because they will be placed on the plate after marinating). Cut the back parts in half lengthwise. Marinate asparagus spears with pepper, juice of one lemon, salt, olive oil and a little balsamic vinegar, arrange on plates.

For the marinade:

Heat about 1/16 liter of olive oil and infuse 2-3 slices of hamburger bacon in it (maybe mix it up briefly). This oil is now carefully mixed in balsamic vinegar to make a thick marinade. Season well with sugar, pepper, salt and a tiny bit of mustard. (Mustard gives binding and good taste) For the Selchfleischtascherl: mince meat in the machine through the very fine slice.

Sauté the onion in butter until lightly browned, then add to the minced meat. Season with salt and freshly ground pepper, add egg yolk and chopped parsley. Roll out the pasta dough to a thickness of 1 mm, apply the filling and form even pockets. Make the selchfleischtascherl in salted water.

Serve the pasta with the marinated asparagus on a plate and drizzle the lukewarm bacon marinade over it.

Spielauer, fruity-spicy white wine : O-Title : Leaf salad of white asparagus with smoked meat ravioli and : > lukewarm bacon marinade

Our tip: Use bacon with a subtle smoky note!

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