Romantik Blog
Green oven-baked asparagus
with feta, honey & pine nuts
When the aroma of roasted asparagus, warm honey and Mediterranean herbs wafts through the kitchen, it’s like a little culinary holiday. This recipe comes from head chef Hendrik Friedrich at the Romantik® Hotel Zur Schwane in Volkach – and brings the lightness of a Franconian summer evening straight to your plate.
Tender green asparagus meets tangy sheep’s cheese, roasted pine nuts and a subtle hint of honey that gently envelops everything. A splash of lemon adds freshness, whilst thyme and smoky paprika powder lend depth to the whole dish. A dish that tastes of sunshine, vineyards and long evenings under the open sky – best served with crusty sourdough bread and a good glass of wine.
Ingredients
- 1 kg green asparagus
- 1 red onion
- 500 g sheep's cheese
- 1 lemon
- 40 ml honey
- 30 g pine nuts
- 1/2 spring of thyme
- 60 ml olive oil
- 10 g smoked paprika pulver
- a pinch of salt, pepper and ground caraway
Instructions
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1.Wash the asparagus and trim off the woody ends, then cut the spears in half depending on their size and place them on a baking tray. Now sprinkle with about 10 g of salt and leave to stand for about 30 minutes.
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2.Peel the onion, cut it into strips and place it in a bowl.
Add the honey, pine nuts, a little salt and pepper, and mix together.
Wash the thyme, pluck the leaves from the stems and add them to the bowl with the onions. Then add the paprika, caraway seeds and olive oil, and mix together. -
3.Drain the asparagus and add it to the bowl. Now preheat the oven to 200 °C (top and bottom heat) and roast until nicely browned, for about 25–30 minutes.
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4.Once the asparagus is nice and tender, crumble the sheep’s cheese over the top and bake for a further 2–3 minutes at 180 °C (fan oven).
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5.Leave to cool briefly, drizzle with a little lemon juice and enjoy with a delicious slice of sourdough bread.
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