Asparagus hard to pair with wine, great with meat
The same natural chemistry that makes asparagus so notoriously hard to pair with wines also gives it a fresh grassy flavor that makes it an excellent match for so many foods.
Sweet foods, such as succulent scallops or shrimp, go well with the earthy, green flavors of springs' most famous sprout. But so do salty ingredients, such as bacon, prosciutto or a pungent blue cheese.
Asparagus and nuts also marry well. This recipe pairs the vegetable with the sweetness of slivered almonds cooked in butter until both are golden brown. It pairs nicely with prosciutto-wrapped pork tenderloin, the sauce for which continues the almond theme.
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<h1>More Coverage</h1>
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<h2>Recipes</h2>
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<li><a href="/story/?id=369534">Asparagus with Browned Butter and Sliced Almonds </a></li>
<li><a href="/story/?id=369533">Prosciutto-Wrapped Pork Tenderloin With Port-Almond Veloute </a></li>
<li><a href="/story/?id=369537">Sauteed Asparagus </a></li>
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