In today’s Pairing column, which you can read here, I write about St. Supery 2011 Napa Valley Estate Sauvignon Blanc and pair it the sauteed wild flounder with frisee, arugula and grapefruit vinaigrette. In the column, I promise recipes from the previous Wine of the Week awards a St. Supery sauvignon blanc has received. Et voila, here you go:
In April of 2008, St. Supery 2007 Napa Valley Sauvignon Blanc was our Wine of the Week but I’ve not been able to find the column on the Web site and so I’m posting the recipe, Grilled Asparagus with Chanterelles & Lemon Butter, here. Links to the other three columns are below the recipe.
Grilled Asparagus with Chanterelles & Lemon Butter • Serves 4
- 2 pounds fresh asparagus, preferably fat stalks
- Olive oil
- Kosher salt
- Black pepper in a mill
- 4 tablespoons unsalted butter
- 1 large or 2 medium shallots, minced
- 2 tablespoons minced pancetta, optional
- 10 ounces yellow chanterelles, cleaned
- 1 tablespoons fresh snipped chives
- 1/2 cup white wine
- Zest of 1 lemon, finely grated
- Juice of 1 lemon
- Small wedge of Parmigiano-Reggiano
- 1 lemon, cut in wedges
- Preheat the oven to 475 degrees.
- Snap the asparagus spears at their tough ends and set them on a baking sheet. Drizzle with a small amount of olive oil, just enough to coat them lightly, and turn so that they are evenly covered with the oil. Season with salt and pepper.
- Roast in the oven until tender, from 5 to 15 minutes, depending on the size of the asparagus. (Thin stalks will take about 5 minutes; thick stalks will take from 9 to 15 minutes.) Remove from the oven and cool to room temperature.
- While the asparagus cooks, prepare the chanterelles. Melt 3 tablespoons of butter in a medium saute pan, add the shallots and pancetta, if using, and saute until the shallots are soft and fragrant, about 7 minutes. Season with salt and pepper. Add the chanterelles and the wine, cover the pan and cook until the chanterelles soften, about 12 minutes. Uncover the pan, stir in the chives and continue to cook until they are very tender and the liquid is nearly completely evaporated. Season with salt and pepper and remove from the heat.
- Divide the asparagus spears between individual plates and spoon the chanterelles over them.
- Working quickly, return the pan to the heat, add the lemon zest and juice and swirl in the remaining tablespoon of butter. As soon as the butter melts, remove from the heat, taste and correct for salt and pepper. Spoon sauce over each portion. Use a vegetable peeler to make curls of cheese and scatter three or for over each portion.
- Garnish with lemon wedges and serve immediately.
St. Supery 2008 Napa Valley Sauvignon Blanc with White Peaches with Proscuitto, Arugula and Burrata
