Wine Country Recipe: Chevre and Prosciutto-Wrapped Grilled Asparagus
As winegrowers, we have always been attuned to the seasons. Now, we are delighted to see that seasonal eating is not just a fad for farmers and the Chez Panisse-crowd, but a way of life embraced up and down the consumer food chain. Spring is the most exciting season of all — the time of year when green things start to emerge from their slumber and farmers’ markets break out in a rash of color.
Asparagus is one of those vegetables that, while now readily available year round, is indisputably at its best in springtime. While a challenge to pair with wine, we encourage you to try pairing asparagus with Dry Creek Valley sauvignon blanc. You’ll be surprised at how well the two work together. Below is a recipe from Quivira Vineyards and Winery that rounds out the earthiness of asparagus with creamy chevre and a salty, savory kick from prosciutto.