Asparagus with Caesar Dressing and Pecorino Cheese

Sommelier Roddy Rioja of Claro Restaurant in Brooklyn opts for the bright, fresh, and light profile of the muscat grape to complement the texture of asparagus. “It allows both the wine and the dish to shine without overpowering one another. Muscat’s aromatic qualities create a delightful contrast, enhancing the grassy, earthy notes of the asparagus.” Serve the asparagus as an appetizer or alongside roast chicken or grilled steak for an outdoor spring meal. 

Why blanch asparagus?

Aside from being both simple and quick, blanching is a great way to hold asparagus at the perfect stage of doneness: Boiling brings the asparagus spears to crisp-tenderness, and submerging the boiled asparagus in a bowl of ice water quickly stops the cooking process and locks in a vibrant green color.

What else can you do with a tin of anchovy fillets?

Use anchovy fillets to add a pop of briny flavor to spaghetti puttanesca or make Anchovy Toasts with Fresh Tomato Vinaigrette for a quick and impressive appetizer. Store the leftover oil-packed anchovies in an airtight container in the refrigerator for up to one week.

Notes from the Food & Wine Test Kitchen

To mash anchovy fillets into a paste, finely chop anchovies, then use the side of a chef’s knife to smash into a paste. 

Caesar dressing usually requires whisking together a raw egg yolk and oil until smooth and creamy, but this version leans on storebought mayonnaise for an easy shortcut. 

Suggested pairing

Serve this asparagus dish with a glass of Estación Yumbel Tinaja Moscatel de Alejandría.

Make ahead

Dressing can be stored in an airtight container for up to two days; whisk well before serving.