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Home / Food and Wine Pairings / Asparagi di Bassano con salsa di uova sode

Asparagi di Bassano con salsa di uova sode

Chef, Lenny Redé
Wine Pairings:   Sauvignon Blanc

, 

Savvy match: Herbal Sauvignon Blanc and asparagus are a surprising and easy appetizer and wine pairing

 

Asparagus di Bassano con salsa di uova sode hails from Veneto – land of racy white wines – Vespaiolo, Soave and Pinot Grigio. Traditionally made with the legendary white asparagus of Bassano, I think it is just as delicious as any asparagus. Asparagus contains a sulfur compound, methyl mercaptan, which makes it a notoriously difficult food and wine pairing. Sauvignon Blanc can moderate those mercaptans, and its pronounced acidity further elevates the dish.

Although an Oregon Pinot Gris would pair well, an herbal Sauvignon Blanc tames the wildest of asparagus.

Ingredients

  • 1 pound of asparagus, trimmed and peeled
  • 3 large, hard boiled eggs, yolks separated
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil plus more for roasting
  • 2 anchovy filets
  • 1 tablespoon capers
  • Kosher salt and freshly ground pepper

Steps

1.

For sauce:

Place hardboiled egg yolks in a bowl of a food processor. Add the garlic, anchovies, capers, and lemon juice, and then with the motor running slowly drizzle in the olive oil. Chop the egg whites and add most to the sauce, reserve the remaining for garnish. Season the sauce with salt and pepper to taste. 

2.

Trim and peel asparagus. Toss in a little olive oil, salt, and pepper.

3.

Lay out asparagus on a sheet and roast in a 450-degree oven for 8-10 minutes.

4.

Place roasted asparagus on a serving dish drizzle with sauce and garnish with remaining chopped egg whites.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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