This is a relatively simple dish (roast in the oven if you don’t want to grill) that highlights the freshness of local asparagus. You don’t want a wine to overwhelm that, which makes the Emiliana a good choice. It’s bright and lively with excellent acidity. It’s also made from organic grapes and has spent four months on lees to create some nice texture and finish. The aggressive herbaceousness of the spears is toned down with grilling but there is still plenty there to make a match. This saavy is also a fantastic buy, way under $20 in most shops.
Thick spears are best for grilling. Cut off woody ends if necessary. If you don’t have a cheese knife that can shave, a vegetable peeler will work. The idea is long thin strips rather than grated cheese.
| 12-16 spears | asparagus |
| extra virgin olive oil | |
| 4-6 | shavings of Parmigiano-Reggiano |
Place spears in a shallow bowl and pour over 1-2 teaspoons of extra virgin olive oil. Toss gently with tongs (or your hands) to coat each spear. Place on a medium-hot grill crosswise and grill for about 10 minutes (depending on the size and thickness of the stalks) turning occasionally. The skin will blister slightly and turn brown in spots, which is good, but watch the tips for charring. Place on a platter, finish with Maldon salt and fresh-cracked black pepper and place shavings on top of the spears. Serve warm or at room temperature.
Serves 4-6.