Every year around this time I get excited at the arrival of the new crop of Asparagus. Those green stalks dunked into boiling salted water for just a few minutes and served simply with olive oil and lemon are celebrated every year in the Alsace region of France.
I once picked up a book on French food festivals and stopped counting at 250. That’s 250 festivals a year. Asparagus is one of them. It’s here that they are paired with the steely, minerally and citrusy Rieslings that the Alsace are famous for. The simple dressing of olive oil or butter and lemon makes a perfect pair with a bright and fresh white wine.
I’ve opted to go with a grassy and citrusy Sauvignon Blanc from South America to pair with my asparagus. Served with a light fish like sole and a side salad and you’ve got a great light Spring dinner.
Other ways with Asparagus:
char-grilled asparagus wrapped with pancetta
parboiled asparagus with poached egg on toast
spring risotto with asparagus
warm potato salad with asparagus
grilled asparagus with feta, chopped fresh red chilies and chopped mint
spring pasta carbonara with pancetta & asparagus