Spring, Asparagus and Albariño

Posted by on 13 October 2013 | Comments


Asparagus and eggSpring in full swing now, except for the odd blustery and rainy day. Green buds out across the vineyard - a bit early this a year - and rhythmic swing of growing grapes and making wine starting all over again. Lots to do, so quick, easy and tasty meals are very much the order of the day.


It's asparagus season, and the wonderful green shoots are everywhere at a good price. As people who eat seasonally, it's a wonderful glut to be part of. Eat them in abundance, every which way we can, and just when we think we can't even look at another one, they're gone until next season.


The favourite way right now is to trim them, toss with a little olive oil, sea salt and garlic, then grill on the BBQ or sear in a bit of oil until they're bright green and crunchy, but still firm. A drizzle of lemon juice, a few scrapes of parmigiana or chèvre, some shreds of prosciutto; perhaps a bowl of garlicky homemade mayonnaise to dip each spear into, or a poached egg. Some grilled bread, a glass or two of Spade Oak Albariño to savour, and it's a meal of wonderful simplicity and exquisite flavour.