The chef recommends
Our chef Franz Schönegger indulges you with various culinary highlights from his gourmet cuisine: traditional Gastein valley delicacies as well as international specialties. With his team he continuously creates new and delicious meals.
Our head chef Franz Schönegger is revealing a delicious light seasonal recipe for you to cook at home:
For four portions you need:
½ vanilla pod
1 level teaspoon sugar
5 tablespoons vegetable stock
600 g fresh white asparagus (thick stalks)
2 tablespoons white balsamic vinegar
3 tablespoons olive oil
1 bowl rucola
200 g fresh strawberries
Cut the vanilla pod into two halves lengthways, scrape the core out of one half, and add to a pot with the pod. Bring to the boil with the sugar and vegetable stock. Take off the stove, and leave covered for ten minutes.
Wash the asparagus, carefully peel and cut off the firm ends. Cut off the asparagus tips, and put them in a small bowl on the side for now. Cut the asparagus stalks at an angle in around 1 to 1.5 cm thin pieces.
Squeeze half the orange and put two tablespoons of the juice in a bowl. Stir with the balsamic vinegar, salt, pepper and olive oil.
Take the vanilla pod out of its liquid. Pour the liquid into the orange mixture and froth up everything well with an eggbeater. Mix in the pieces of asparagus and allow to stand covered in the fridge for at least an hour.
In the meantime, wash the rucola, drain it well, and remove the thick stalks. Carefully wash the strawberries with water in a bowl, dab well dry with kitchen paper, and remove stems and petals. Cut in halves or quarters, depending on size.
Take the asparagus salad out of the fridge around ten minutes before serving, and allow it warm up to room temperature. Fold in the rucola and strawberries at the end, and garnish with the asparagus tips.
Our tip: Should you wish, a dark balsamic dressing can be added to the asparagus rucola salad, and the quantities of asparagus, strawberries and rucola adjusted accordingly.
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Our experienced service team will gladly inform you about the meals in the restaurants at the Hotel EUROPÄISCHER HOF. Every year our staff takes part in various service and cuisine prize competitions. Several national and regional champions have emerged from our hotel.
If you would like to get to know Austrian cuisine more closely, we recommend a visit to the hotel’s own Gasteiner Klause. Regional delicacies will be served here in a rustic atmosphere.