There are certain foods that can be a tricky to pair with wine. But don’t fret- read our Sommelier Chris Miller’s guide to pairing difficult foods. Once you’re all brushed up, you’re ready to take on Daniel Humm’s recipe for Classic Oven Baked Asparagus. Eleven Madison Park’s head chef, Humm is renowned for his innovative recipes, but this side dish, from his cookbook “I Love NY” takes fresh, simple ingredients, and enhances them with refined flavors.
Without Further ado…
Daniel Humm’s Oven-Baked Asparagus
Cook Time: 1-30 min
28 large asparagus
4 cloves garlic, crushed but kept whole
4 (1/8-inch-thick) slices lemon
4 sprigs thyme
4 tablespoons butter
Salt to taste
“these little tweaks balance the acidic flavors of Asparagus so wine won’t clash.”- Chris Miller, Park Place Wines Sommelier
Preheat the oven to 400°F.
Remove the outer leaves from the asparagus tips, forming tight points. Trim away the woody ends of the asparagus and peel the stalks from the point down.
Tie the asparagus with butcher’s twine in 4 bundles of 7.
Cut 4 pieces of parchment paper a little larger than twice the size of the asparagus bundles. Place 1 bundle on each piece of paper.
Place 1 garlic clove, 1 lemon slice, and 1 thyme sprig on each bundle. Top with 1 tablespoon of butter and season with salt to taste.
Fold the paper over the bundle to enclose, and fold the edges together to seal, creating a parchment paper pouch around the asparagus.
Place the paper pouches on a baking sheet and bake in the oven for 12 minutes.
Remove from the oven and let rest in the pouches for 2 minutes before serving.
Tip: You can grill the vegtables in their pouches, rather than baking them in an oven for even more of a flavor infusion.
Have you tried Daniel Humm of Eleven Madison Park’s recipe, or any of its wine pairings? You can comment right back here on our blog, on Facebook, or let us know in store. We are excited to hear from you. We also deliver locally, to East Hampton, Amagansett, Sagaponack, Wainscott, Bridgehampton, Sag Harbor, Montauk, Watermill, and Southampton.
–Pauline Fink, staff