BY BILL ST. JOHN
Eating asparagus is about as close as we get to dine as do the ruminants, most hoofed animals and that great natural lawn mower, the sheep. Asparagus is a grass, after all; just take a good look at it. Unlike the cow, however, we get to enjoy wine with our asparagus — but there’s the rub. Asparagus is high in a chemical called methyl mercaptan and can make wine consumed with it come off tasting bitter. Take a cue from the Germans, however, who each spring devour their beloved white asparagus, spargal, with their crisp, refreshing, high-acid white wines.
2 tablespoons each soy sauce and Dijon mustard
1 teaspoon Bjorn’s Raw Traditional Colorado honey
2 tablespoons peanut oil
4 green onions, sliced
1 teaspoon minced ginger
1 clove garlic, minced
2 Miller Farms chicken breast halves, cubed
8 spears Kiowa Farms fresh asparagus, cut in 1/2-inch pieces
1/2 cup cilantro, chopped
Salt and pepper to taste
2 cups cooked rice
6 large Raquelitas flour tortillas
Makes 6 servings
Whisk together the soy sauce, Dijon mustard and honey in a small bowl; set the dressing aside. Heat the peanut oil in a large skillet over medium heat; add the green onions, ginger and garlic. Stir-fry until fragrant, about 2 minutes. Add the cubed chicken breast, the asparagus, and salt and pepper to taste; stir-fry until asparagus has softened and chicken is cooked through, about 5 minutes. Stir in the cilantro. Divide the rice among 6 warmed tortillas; top with chicken-asparagus mixture and dressing. Roll up tortillas. Serve with optional salsa.
And the wines!
The Way Back Sauvignon Blanc California
This is made in a fresh, pure style leaning towards white fruits and minerals.
Elodiance Touraine Sauvignon Blanc France
Intense aromas of honeysuckle and tropical fruits with some herbaceous notes. Refreshing and dry with fresh fruit and mineral notes and its hallmark crisp acidity.
Moulin de Gassac Guilhem White Franc
40% White Grenache, 30% Sauvignon, 30% Terret. A bright, lively, natural wine with crisp acidity and powerful, fruity aromatics. Medium-bodied with flavors of apple, pear, and a touch of minerality.