Pairs with Stone Cottage Cellars Chardonnay
In the early spring, asparagus grows wild in the ditches and pastures surrounding the vineyards. When the time is right our family makes a yearly foraging excursion to collect asparagus from the surrounding area. Several pounds of asparagus are collected, washed and chopped. Then winemaker Brent works his kitchen magic with this delicious dish, often with several pans sizzling at the same time. Somehow, we never have leftovers.
- 1 pound fresh asparagus (green beans work too)
- small amount of olive oil or non-stick cooking spray
- 1/2 cup lemon juice (freshly squeezed is best)
- 1/2 tsp salt
- 1/2 cup slivered, toasted almonds
- black pepper to taste
Chop asparagus into bite-size pieces. Coat a large, lidded frying pan with olive oil/cooking spray and sauté asparagus for 3 minutes or until crisp/tender. Add lemon juice, and salt. Cover and let cook 6 minutes, or until asparagus is bright green and softened.
While the asparagus is cooking, arrange almonds on a baking tray. Broil for about 2 minutes, or until they begin to brown. Remove from heat (tip from Brent – don’t forget them in the oven!)
Add almonds to asparagus mixture. Salt and pepper to taste, and serve warm with Stone Cottage Cellars Chardonnay.