Celebrate Spring with Trione Sauvignon Blanc

Besides the Mustard, Asparagus is showing up at local grocery stores and farmer’s markets. It can be hard to match these tender green shoots with any wine. The flinty, Sancerre-like nose of our 2006 Russian River Sauvignon Blanc enhances the grassy, fresh flavors of the Asparagus.

Welcome the sun with this quick dinner and a chilled bottle of the SB.
Penne with Garlic and Asparagus- Serves 4


Ingredients;


-1 lb. Penne or pasta of your choice
-1 bunch Asparagus (the thinner the shoots, the more tender)
-1 clove garlic, minced
-1/3 cup Parmesan cheese, freshly grated
-2 tbl. Olive Oil
-Salt and Pepper to taste.


Directions:


Cook pasta according to the package. When draining, reserve ½ cup pasta water
Cut Asparagus into bite-sized pieces and [place in boiling water for 6-8 minutes, or until just tender and bright green. Remove from water and run under cold water, drain.
In a large pan, heat Olive oil and garlic in pan. Add drained asparagus and quickly sauté, 2-3 minutes. Add Penne and stir, coating the pasta. To “thicken” slowly add the reserved pasta water. Stir in cheese and add salt and pepper to taste.


Salute!