What you can do with your asparagus box

In your asparagus box you will find four delicious treats to turn into two signature Nobelhart & Schmutzig asparagus classics. Each portion is enough for four people. The only thing you still need is fresh asparagus, which you’re best off buying from your local farmer or organic store/market.

Below you will find instructions on how to make these two dishes. Furthermore, you might have some of the oils left: ideas on what else you can these for you can find in our recipes or on the product page. Our products have a QR code in the label that allow for quick access.

Both dishes will work beautifully with your bottle of Julien Renard’s 2019 Riesling from the Mosel ganz.

Smoked butter crumbs / black current wood oil

We have lightly smoked butter crumbs – “Schmelze” as Micha Schäfer calls them – which add a pleasant crunch, as well as blackcurrant wood oil, using the latter as a marinade.

For 4 portions:
1000 g asparagus
100 ml black currant wood oil
200 g smoked butter crumbs
verjus or juice of one lemon
salt

Start by peeling the asparagus, if necessary. How do you know if it is indeed necessary? Well, break a spear. If the ends look fibrous, go ahead and peel. Place the spears in a hot pan without fat and let them cook for about 30 seconds on each side until they’ve gained some colour. When slightly cooled off, cut every spear three times diagonally, which should result in rhombus shaped, bite-sized pieces.

Combine the black currant wood oil, some verjus and salt into a dressing and toss the still warm pieces of asparagus in it. Leave to marinate for five minutes, place on a plate and generously cover with the smoked butter crumbs.

Alternatively (or as inspiration for another time), you could make a mayonnaise with the remaining black current bush oil.

Mahlzeit!

 

Onion jam with elderflower / camelina oil

The second dish features our onion jam with elderflower as well as camelina oil from Ölmühle an der Havel. If that sounds too simple, worry not – when all the ingredients are world class, you don’t need anything else. This dish is full-bodied and exquisite, fresh and delicate like the early spring. The hardest part is peeling the asparagus, really.

For 4 portions:
1000 g Asparagus
verjus or juice of one lemon
200 g onion jam
100 ml camelina oil
salt

In a pan, combine some water, verjus or lemon juice and salt. Bring to a boil, then turn down the heat, add the asparagus  and let it sit for about 30 seconds. Carefully heat up the onion jam on medium heat in a separate pot. Toss the aspargagus in the camelina oil, place a generous spoon of onion jam on a plate and add the marinated asparagus spears on top.

Mahlzeit!