Look forward to this fine asparagus recipe:
Rinse asparagus spears, peel. Boil sugar, fondor, water and butter.
Pour in asparagus spears and make about 20 min.
Scramble eggs with whipping cream, season with seasoning mix 2 and fry in butter to make egg dish.
Arrange on a heated platter with the drained asparagus spears. Add the salmon slices and garnish with dill.
Serve with boiled, peeled potatoes tossed in butter. As a sauce either a Malta sauce, walnut hollandaise or the avocado sauce.
White wines to be served well chilled between 10 °C – 12 °C. Recommended grape varieties are Riesling, Sylvaner and Müller-Thurgau. With wines from Franconia, Rheingau, Baden, Rhine Palatinate and Württemberg you are right, because here is grown just at the same time asparagus.