Tuesday, March 18, 2014

Zinfandel-Braised Asparagus with Green Garlic

Spring has crept into California, and it surely can't be that far behind in other parts of the country. Which means it's the season, or very nearly almost the season, for green garlic and asparagus. Snatch them up as soon as you see them, pour yourself a glass of wine, share a little with them, and contemplate the sunshine. Or the snow. Whatever. At least it can be springtime on your plate.

Olive oil
1 tbsp sliced or chopped green garlic
1 bunch asparagus
A slosh or two of Zinfandel
2 pinches kosher salt or to taste

Heat a glug of olive oil in a nonstick pan over medium heat. Add the green garlic and saute for about 20 seconds, then add the asparagus and toss to coat. Cook for about 2 minutes, tossing once, then add a generous slosh of Zinfandel.

Cover and let simmer for 2 minutes. Uncover, stir, and continue to simmer for another minute or two until the asparagus are al dente and the liquid is mostly boiled off. Sprinkle with salt, and serve.

Serves 2-4.


  1. You know spring has sprung when gorgeous, green asparagus arrives at the farmers market. Your pan-roasted preparation sounds flavorful and delicious. I am sure the generous "sloshes" of red wine or salt finish don't hurt one bit. ;-)

    1. Of course, it's important to be fair about the sloshes. One slosh for the pot, one slosh for my glass -- that's my motto.