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Sautéed Asparagus with a Toasty Topping


Asparagus is held to be a tricky match with wine but as with other ingredients it depends how you cook it and what other ingredients you serve it.  The toasted topping allows it to pair nicely with a big red.


1 bunch asparagus, trimmed

1 1/2 tbsp olive oil

Salt and freshly ground black pepper to taste

1 tsp olive oil

1/4 cup fresh breadcrumbs

1/4 cup chopped walnuts or almonds

1/4 tsp garlic powder

1/2 cup chopped fresh chervil

1 tbsp fresh chopped parsley

Salt and freshly ground black pepper to taste


Rinse the asparagus well, but do not pat dry.  Drizzle with olive oil and toss to coat.  Place the asparagus into a pan on high heat.  Season with salt and pepper, toss several times with tongs and then cover and reduce the heat to medium.  Toss the asparagus occasionally for even cooking.

In a skillet over medium-high add remaining ingredients, swirling the pan and toasting lightly until fragrant and slightly crunchy.  When asparagus is tender and slightly charred on the outside, remove to a serving platter and top with the toasted breadcrumb mixture.

Makes 4 servings and pairs perfectly with a Cab Sauv.


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