Springtime Cooking
By St. Supéry winery chef, Ron Barber

Spring is the time to enjoy the warming weather and the first blooms, not a time to be stuck in the kitchen. Here are three quick and easy to prepare recipes that will minimize kitchen time and allow you more spring enjoyment. Although the recipes are simple, the straightforward flavors really compliment the wines.

The first recipe takes advantage of the arrival of local spring asparagus and our just released 2006 Sauvignon Blanc. Roasting asparagus concentrates the flavor. The balsamic vinegar and parmesan add contrasting flavor notes. Use Parmegian Regianno and the finest balsamic vinegar and olive oil that you can find.

Shitake mushrooms and Fontina cheese combine to make a tasty hors d’oeuvres or first course to pair with the 2004 Cabernet Franc. Double the recipe if you are expecting a crowd.

Traditional Tuscan herbs of rosemary and sage are used to infuse smoky flavors into the grilled tri-tip. Due to the relatively low fat content, tri-tip tends to dry out if overcooked. This meat is wonderful with St. Supéry Elú.

Roasted Asparagus With Parmesan And Balsamic Vinegar

Shitake Mushroom & Fontina Crostini

Grilled Tri-tip with Tuscan Herbs