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.
Chevre and Prosciutto-Wrapped Grilled Asparagus
1 clove garlic
1/4 cup olive oil
1 lb. asparagus (about 16 stalks)
1 1/2 oz. chevre
8 slices prosciutto di Parma
Peel and crush garlic. In small bowl, place garlic in olive oil and let sit for several hours. Heat gas grill to high. Snap and wash asparagus. Dry well. When grill is hot, brush asparagus with olive oil, sprinkle with a little bit of salt and place on grill. Turning occasionally, cook asparagus until it becomes a bright green with some black markings. Remove it and place on a platter and allow to cool.
For each piece of asparagus, dab 1/2 slice of prosciutto di Parma with a 1/2 teaspoon or so of chevre and wrap asparagus in it.