Spargelpfanne, © Weinviertel Tourismus / Cherie Hansson

'Spargelpfanne' with potatoes & pea-pods

A nod to spring cuisine ...


  • 500g early crop potatoes
  • Olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • 250 g white asparagus
  • 250 g green asparagus
  • 200 g pea-pods
  • Spring onions
  • Sea salt
  • Lemon juice


  • Cut the potatoes into even-sized slices, with skin on, place on a baking sheet, sprinkle with olive oil and season with salt and pepper.
  • Bake the potato slices for around 50 minutes at 160°.
  • Peel the white and the green asparagus and cut off the woody ends.
  • Bring a pot of salted water to the boil and blanch the asparagus for around 6 minutes. Add the pea-pods for a short time, then refresh both in cold water.
  • Heat some olive oil in a pan, lightly fry the spring onions & the pea-pods together briefly.
  • To finish, add the slices of potato and season to taste with sea salt and lemon juice.

Wine recommendation

  • Grüner Veltliner - Weinviertel DAC