When Chef Max dropped us a message that he has some pale ivory stalks of fresh spargel (white asparagus) available this week, we knew we had to drop by The Lokal quickly before the last breath of spring breezes us by! The version served here is kept quite traditional and minimalistic to highlight the sweetness of the produce with a delicious Hollandaise sauce, melted butter potatoes and ham.
We picked a bottle of Weingut Wittmann's Aulerde Riesling Grosses Gewachs 2015 from the restaurant's list to pair with the white asparagus and it was lip-smackingly good with its aromatic citrus peel, chamomile, light tropical flavours and gentle layers of TDN (petrol/ kerosene) tones, all woven together by a bright & racy acidity structure, complete with a medium to medium+ finish.
The Spargelzeit season typically starts in April and the last batches of these white stalks of goodness will disappear completely come 2nd or 3rd week of June. If you wanna taste these nutty and creamy stalks of white asparagus, make haste!