Spring Asparagus
By St. Supéry winery chef, Ron Barber

The name “asparagus” is derived from the Greek word for “sprout” or “shoot” and has been cultivated since Egyptian times. The two types are green and white. White asparagus is the same plant but it is kept covered with dirt to prevent the sunlight from turning it green.

I prefer to use the larger spears and find them to actually be tenderer than the thin ones. The larger spears are from younger, more vigorous plants.

Asparagus has a bad reputation regarding wine pairing, but I believe that it goes very well with fruity, un-oaked styles of wine such as our St. Supéry Sauvignon Blanc. Roasting really brings out the asparagus’s nutty flavor, and the sharp cheese and tangy balsamic highlight the wine’s fruit-forwardness. Try it and let me know how you like it.

ROASTED ASPARAGUS WITH PECORINO AND AGED BALSAMIC VINEGAR
Pair with St. Supéry Ranch Sauvignon Blanc

1 pound asparagus
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
2 tablespoons finest quality aged Balsamic vinegar
¼ cup shaved Pecorino cheese (use a potato peeler)

Preheat oven to 425 degrees. Grab the asparagus stalks and bend them until the stem snaps off. Toss the spears with the olive oil, sprinkle with salt and place in a baking dish or on a sheet pan. Roast in the oven for 10 – 15 minutes depending on the size of the asparagus. Drizzle with balsamic vinegar and top with shaved pecorino cheese. Serve warm or at room temperature.

Serves 4 - 6