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

1 bunch fresh asparagus; woody portion trimmed
olive oil
sea salt
garlic powder
grated parmesan
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



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