My name is Bernd.
I enjoy prosciutto now and then with a good "Red" and say forget about, It has a rival that compliments a "Red",whereI come from.... enjoy.
Forget the prosciutto…At the base of your fresh organic white asparagus cut off 1 to 1.5 inches. Roast your fresh organic white asparagus in virgin olive oil and garlic until tender in an open pan for approximately 10 minutes depending on the size of the asparagus. Then place it in a pan to let it cool…
Let the garlic caramelize in the remaining oil….Wrap your white asparagus diagonally, in prior prepared, thin slices of good Black Forest ham, or Schwarzwälder Schinken in German. Lightly apply the remaining virgin olive oil and caramelized organic garlic to the Black Forest ham lightly sprinkled with sea salt… broil for 5-8 minutes in a 375 degrees oven.
Now there is a variety of smoked ham produced in the Black Forest, or Schwartzwald region of Germany so do not be shy and experiment with the varieties and assortment of wines that come from the Kaiserstuhl region:
The Spätburgunder red wine is here developed as half-dry wine the noblest all red wine in the Kaiserstuhl region… literally ("emperor's chair"). The region is nestled amongst a small volcanic group of hills in the Upper Rhine Valley in southwest Germany, northwest of Freiburg.
The Grey Burgunder is also dry ranking second best in my opinion.
Then we have the Mueller Thurgau a colorful dry extracted for yellowish green grapes bringing a pleasant flowery, aroma of Muscat.
1 lb of white asparagus
2 table spoon virgin olive oil
1 table spoon organic garlic
Sea Salt (Apply to your taste)
8 thin pieces of any variety of Black Forest ham
1 bottle of wine from the emperor’s chair (Chef’s choice)
New to this wine club
- Reply by amour, Apr 9, 2010.
You are so kind!
WELCOME TO SNOOTH!
- Reply by fibo86, Apr 10, 2010.
Thanks for the recipe. I'll have to give it a go. Great club here and lot's of sharing of recipes and wine knowledge to be had.