May & June
Serve with our Riesling or Seyval Blanc
3 Tablespoons olive oil
1-2 Tablespoons butter
1 large onion, sliced very thin
sprinkling of sugar
1 pound asparagus, trimmed and cut into bite-sized pieces
1 Tablespoon chopped thyme (or 1/2 T dried)
2 teaspoons Dijon mustard
2-3 Tablespoons balsamic vinegar
black pepper to taste
To caramelize the onion, melt the oil and butter together in a heavy, medium sized pan. Add the onion slices, sprinkle with a little sugar, and cook over low heat, stirring occasionally. This can take as much as 25 minutes. When the onions have turned a golden brown, cook the asparagus in 2-3 inches of boiling, salted water for only 3 minutes. While the asparagus is cooking, add the thyme, Dijon, balsamic vinegar and black pepper to the onions and combine. Drain the asparagus after 3 minutes of cooking and add to the onion mixture. Toss to coat and enjoy.
You can go one of two ways with accompanying wines – a soft, fruity red like our Abrazo, or totally do the theme with our new Strawberry wine. Far from being overly sweet, it’s like laying down in a field of berries.
Fresh, seasonal strawberries need little embellishment, but here are two ways to serve them that are sublime.
For classic Strawberry Shortcake, gently rinse, then hull and slice berries into a bowl and sprinkle with some sugar. The amount of sugar depends on the sweetness of the berries. Cover and leave at room temp for at least 30 minutes so the sugar can draw out the juices.
Make 1 recipe of any good biscuit dough and bake in a large circle on a baking sheet – or individual biscuits., if you prefer – per recipe instructions. You can also buy storebought biscuits. Once out of the oven, split the biscuits or slices, put in individual bowls, and spoon the strawberries over top. You can add whipped cream or ice cream if you really feel decadent.
A great shower or soiree offering, Strawberries with Sour Cream & Brown Sugar couldn’t be easier. Gently rinse and hull 2 pints of ripe strawberries, leaving them whole. Place in a serving bowl or on a platter. In two separate small bowls put 1/2 cup sour cream and 1/2 cup light brown sugar. To eat, dip a strawberry first into the sour cream and then into the sugar. What a great combination!