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Tender young asparagus spears from the first farmer's markets of the year are delectable treats, but choosing a wine to drink with them can be a problem. Asparagus' unusual flavors often clash with wine. Successful asparagus and wine pairings test the mettle of both Sommelier and Chef. That plain old cooked asparagus and wine just don't go together, so you have to finesse it. Three ideas show up over and over. First - serve it with a creamy sauce. Second, grill it and let the char flavor soften the asparagus taste. Third, combine the asparagus in a dish that goes well with wine. |
Grilled Asparagus with Pancetta· Thinly sliced pancetta goes a little crisp, its salty porkiness complementing the asparagus. Though the spears are wrapped, they cook through perfectly and even pick up some grill flavor 1 pound medium asparagus (1/2 inch thick; 12 to 15) · 1 tablespoon extra-virgin olive oil · 12 to 15 thin slices pancetta
4 (12-inch) wooden skewers, soaked in water 30 minutes |
PreparationPrepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Trim asparagus to 6 inches long, then toss with oil and 1/4 tsp pepper in a small dish. Wrap middle of each asparagus with 1 slice of pancetta. Thread 3 or 4 wrapped asparagus 1/2 inch apart onto each skewer. Oil grill rack, then grill asparagus, uncovered, turning, until pancetta is golden brown in spots and asparagus is crisp-tender, about 6 minutes. Cooks' notes: ·If you aren't able to grill outdoors, asparagus can be broiled about 3 inches from heat, turning, about 5 minutes. |
