So, let’s get back to the asparagus. I cheated and bought some ready made puff pastry, which is a shame because my husband is the ultimate puff/flaky pastry king but saves his delights for the Christmas sausage rolls. Onto the rolled out pastry, I ladled my homemade (yes, really) pesto, some softly-sweated onions, thin slices of goat’s cheese and some delicately arranged (in nice, neat rows) asparagus spears. A sprinkling of grana padano and a brush of milk on any bare ends of pastry finished it off before placing in the oven. Truly delicious with just a green salad and ,the leftovers are perfect taken the next day to work, cold, in a lunchbox.
To drink with that, we had a Loire Sauvignon Blanc from Reuilly, nice and acidic from the 2008 vintage and ready, therefore, to cope with the goat and the roastiness of the asparagus. Reuilly is a lesser-known and usually cheaper neighbour of Sancerre and Pouilly-Fumé. I would highly recommend it.
What are your favourite wine matches for asparagus?