Certain chemicals in asparagus can make your wine taste vegetal, grassy, or just plain rotten. No other ingredient, not even cheese or chocolate, is the target of such fear, disdain, and discussion. Asparagus has been likened to Kryptonite; it is the enemy, it ruins perfectly nice vino. But it's too delicious to ignore entirely. With the arrival of Spring, there's a growing chance you will have to deal with this dining dilemma. But how?
I tasted several asparagus dishes earlier this week (white and green, prepared in a variety of ways with all kinds of sauces) and then compiled a quick and easy list of tips, based on what I tried, to help you optimize the food or the wine, depending on where you like to start.
Recipe Tips to Make Asparagus Pair Better with Wine:
1) Grill the asparagus so there's a char (perhaps steam or microwave it first)
2) Cover it in sauce (cheese, hollandaise, etc.)
3) Serve with a creamy dressing
4) Look for thin spears, which may have lessRead More »from How to Pair Asparagus with Wine