South Tyrol
A modern place of power for families, surrounded by majestic mountains. On daily schedule:plenty of fun, games and free development!
South Tyrol
A small and very fine world of flavours at the Feuerstein Nature Family Resort where you can truly experience the love of cooking and creating.
Kitzbühel
Dolce Vita in the Alps: The LaMonte Bistro in Kitzbühel delights with culinary compositions combined with an Alpine-Mediterranean lifestyle.
Kitzbühel
Aesthetics and fine living right next to the Hahnenkamm cable car: enjoy a luxurious holiday in our tasteful and sophisticated apartments.
South Tyrol
High-quality holiday apartments with wellness area, pool and breakfast service directly at the ski and hiking area Ladurns – perfect for nature lovers.
Asparagus is a culinary delight, especially in spring. Here is a recipe tip from our kitchen team using this delicious spring delicacy.
Ingredients
Asparagus
24 asparagus spears
4 l of water
500 ml white wine
40 g salt
80 g sugar
1 organic lemon
200 g butter
4 tbsp finely chopped chives
8 tbsp grated parmesan
80 ml butter
Hollandaise sauce
4 egg yolks
250 g butter
100 ml white wine
20 ml white wine vinegar
1 shallot
3 bay leaves
1 organic lemon
Salt, pepper, soya sauce
Focaccia
600 g flour
350 ml lukewarm water
25 g yeast
100 ml olive oil
20 g salt
250 g cooked farmer's ham
Preparation
Focaccia
Dissolve the yeast in lukewarm water and mix with the flour, salt and herbs to form a dough. Cover with a cloth and leave to rise for 1 hour.
Knead the dough well, shape into the desired form and brush lightly with olive oil. Cover the dough again and leave to rise in a warm place for 1 hour.
Preheat the oven to 220°C and bake the focaccia for approx. 30 minutes.
When the focaccia has cooled a little, cut into pieces and top with the farmer's ham.
Asparagus
Peel the asparagus and remove the woody end. Bring the water, white wine, sugar, salt, lemon and butter to the boil in a pan and cook the asparagus in the stock for 5 minutes.
Just before serving, sprinkle the asparagus with Parmesan cheese and chives and pour hot butter over them.
Hollandaise sauce
Make a reduction from the white wine, vinegar, bay leaf and shallot.
Whisk the 4 egg yolks with this reduction in a bowl over a bain-marie and season with lemon juice and soya sauce.
Then slowly pour in the melted butter in a flowing stream, stirring constantly. Finally, season with salt and pepper to taste.
