I have just come back from a week in Bordeaux. I had the distinct privilege of tasting the 2017 en primeur thanks to Millesima. My article Portugal’s Political History Affects Its Culinary and Wine Culture #WinePW won the prestigious Millesima Wine Bloggers Award for Wine and Food Pairing and my prize was a week in Bordeaux.
Honestly, I am so humbled by this award. Never, when I started writing my blog, did I think people would really be reading it, commenting on it, and sharing it. To have been a finalist in this competition and to actually have won is something I never could have dreamed of and I thank all who voted for me.
So, why am I talking about this award in this post? I swear there is a reason. While I was in Bordeaux, everyone made such a concerted effort to have food that I eat. I had such amazing vegetarian meals! One of the mainstays was asparagus. I like asparagus, but it has to be cooked correctly… and they sure knew how to make it!
I have been back home for 4 days and I guess I was missing Bordeaux, so I ran out to Whole Foods and picked up a bunch of asparagus and had it for dinner. I thought I’d share my “recipe” with you. I have the word in quotes, because there was no measuring involved. It was a hodgepodge, but it was oh so good!
I hope you enjoy. Please note, that I have it as 1 serving, because this is what I had as my meal, not a side dish. I paired it with a 2016 Weingut Geil Riesling Kabinett from Rheinhessen.
Roasted Garlic Parmesan Asparagus
Ingredients:
1 bunch fresh asparagus; woody portion trimmed
olive oil
sea salt
garlic powder
grated parmesan
Procedure:
1. Preheat oven to 400oF
2. Coat asparagus in olive oil
3. sprinkle sea salt over asparagus and toss
4. sprinkle garlic powder over asparagus and toss
5. Arrange in a single layer in a oven safe baking dish
6. sprinkle grated parmesan cheese over asparagus
7. cook until tender; approximately 12 minutes.
8. remove and serve while warm
