Two Asparagus Accompaniments

Asparagus is everywhere in the grocery stores and markets. Fresh and tender and inexpensive, it's a staple of my spring kitchen. Here's a twofer...a couple of easy ways to gild the asparagus lily.

Asparagus with Creamy Mustard Sauce
Mayonnaise has always been my secret weapon when it comes to steamed vegetables. Even if I'm not necessarily in the mood for steamed broccoli for example, I've discovered that a dollop of mayo on top makes it just that much more delicious. (Just don't overdo obviously.) Here's an easy sauce that kicks simple mayo up a notch.

In a bowl, stir together 2 tablespoons mayonnaise, 1 tablespoon olive oil, 1 tablespoon white wine vinegar and 1 teaspoon Dijon mustard. Season with salt and pepper. Drizzle over steamed asparagus (warm or chilled).

Steamed Asparagus with Warm Goat Cheese
I've prepared these little crusted goat cheese disks before...serving them on salad greens with a tangy sun-dried tomato vinaigrette. I'd never though of them as an accompaniment to asparagus, but it's a perfect pairing. This was dinner last night.

Slice a 5 ounce log of fresh goat cheese into 4 disks; dredge in flour, dip in beaten egg and then coat with panko breadcrumbs. Freeze for 15 minutes.

In a medium nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add cheese disks and cook until browned, about 1 minute per side. Season steamed asparagus with salt and serve with cheese disks and lemon wedges.

Food/Wine Pairing:
Asparagus is a challenge to pair wine with. It can often make even a good wine taste metallic or otherwise "off." No reason to skip the wine though. With both of these recipes, the creaminess of the mayo and the goat cheese offers something for your palate to grab on to. Try an herbal Sauvignon Blanc (maybe one from New Zealand?)