Asparagus has a distinctive aroma and taste that can be hard to match with wine.

Asparagus

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About Asparagus
Asparagus is the shoot of a perennial plant that looks like a fern, but it is unrelated to fern plants. It grows each spring from a sub-surface crown. Some cuisines use white asparagus which is produced by depriving the shoots of light. If the shoots are allowed to grow in light they turn green, or in some varieties, purple.

The plant has been used throughout recorded history in Europe and the Mediterranean lands. According to Wkipedia it is known in French and Dutch as asperge, in Italian as asparago in Portuguese as espargo hortense, in Spanish as espárrago, in German as Spargel, in Hungarian as spárga and in India as Ashadhi, Majjigegadde or Sipariberuballi.

The edible part of Asparagus is the new shoot with the buds. The stalks are picked before the leaves emerge from the buds.

Asparagus recipes

A food plant as widespread as asparagus has attracted many recipes. The basic method is to remove the tough part of the bottom of the stem, either by snapping or peeling and to plunge into boiling water for about 5 minutes. The aim is to keep the asparagus crisp. Overcooking will give you a limp grey mess.

You serve asparagus in a number of ways.

• Simply dressed with extra virgin olive oil and a splash of vinegar
• With a Hollandaise sauce
• Jamie Oliver suggests serving steamed asparagus with a lemon and anchovy butter
• Under a dressing of soy sauce with few drops of sesame oil
• In a Spanish omelet, substituting asparagusf or the potatoes
• In asparagus rolls wrapped in sliced bread with the crusts removed
• As part of an antipasta platter with smoked salmon
• Malaysian restaurants sometimes serve it with belachan sauce
• Stephanie Alexander suggests putting blanched asparagus on to the barbecue grill

Asparagus and wine

Now the tricky part. Asparagus has a strongish flavour that can overwhelm some wines. You need to take into consideration the sause as well. If you want to serve it with white, perhaps a robust Vermentino or a Viognier could be the go. Gewurztraminer wines are strongly flavoured and can be an ideal foil for asparagus. Among the red wines I would suggest a Barbera for its tartness, or perhaps a Petit Verdot

Papoutsakia means “little shoes” in Greek. The finished dish resembles shoes or boats. This recipe is vegetarian, but you could use some minced lamb as well in the stuffing mixture.

Ingredients for 4.

* 2 medium eggplants
* 4 spring onions (including green tops), chopped
* 6 cloves garlic, crushed
* 1 cup chopped celery, including some leaves
* 2 medium tomatoes, peeled and chopped
* 1 green capsicum, seeded and chopped
* 1 teaspoon dried oregano
* 1 teaspoon dried mint
* 1 half cup chopped fresh parsley
* 1/4 cup olive oil
* 1 cup chicken stock, or tomato juice
* Freshly ground black pepper
* Kalamata olives (optional)
* Feta cheese (optional)

Method

Halve eggplants lengthwise. Scoop out centers to make boats. Chop scooped-out eggplant pulp.

Saute the chopped eggplant with the onions and garlic in some of the oil for a couple of minutes. Stir in the celery, tomatoes, capsicum, oregano, mint and parsley; mix well.

Stuff eggplant “shoes” with mixture. Sprinkle with a little olive oil. Place shoes into a baking dish. Pour chicken stock or tomato juice and remaining olive oil into dish, around the shoes. Cover with foil and bake in a preheated moderate oven for 45 minutes, or until eggplant is tender.

Garnish with freshly ground black pepper, Kalamata olives and feta cheese.

This dish can be served as an entree, or as a side dish to souvlakia or greek style roast lamb.

Food pairing ideas

You could enjoy this dish with a full bodied Viognier, or perhaps a lighter style Petit Verdot.