Back at The Galez’ House, they are going to have their traditional Christmas log “Buche de Noel”. A
Our May food and wine pairing is asparagus with a crisp rosé. Asparagus is a wonderful seasonal vegetable with plenty of flavours and makes a delicious starter or main course.
For a starter, asparagus is fantastic with hollandaise sauce, eggs benedict, or grilled with lemon.
A great pairing also is with seafood. Here’s a speedy and easy recipe which will match our wine: Domaine de Valdition Vallon des Anges AOP Coteaux d’aix En Provence (Organic)
Asparagus and Valdition AOP Coteaux D’aix En Provence Rosé
For about four people:
- 500 grams of peeled prawns, or if you prefer to use prawns with the shell, go for a kilo
- 4 tbsp olive oil
- 500 grams of asparagus
- Two cloves of garlic
- Salt and pepper
Remove the hard skin of the asparagus base with a vegetable peeler. Some asparagus will have hardly any string and might not need too much removed, but the bigger asparagus will need to have the skins removed.
Heat the olive oil in a shallow pan, add the garlic and cook for a few minutes. You don’t want your pan to be too hot as the garlic will burn and give that bitter taste. Throw the prawns in and cook for a couple of minutes. Remove the prawns and add the asparagus. Cook the asparagus for about 5 minutes until it is cooked but has a nice bite. Return the prawns to the pan, mix everything, add the lemon, seasoning and, voila, a super easy, tasty dish that took minutes.