So who do you think won the opportunity to be paired with Mr. Asparagus?!? Well ladies and gents, it is contestant number two!!! I'm sure you are wondering what makes contestant number two the winner and we will get there. But lets first discuss the two contestants who missed the boat to be featured in today's recipe with Mr. Asparagus and then you will be able to see how the winning contestant successfully gained entry into today's recipe!
Contestant Number One: Although an excellent, unique, and delish choice, the creamy unctuousness of the bloomy rind cheese will overwhelm the delicate, sweet and vegetal tastes of the asparagus. Creamy + Crunchy Veggieness don't tend to work out unless the creamy cheese is utilized to create a sauce that will dress and coat a pasta, placing the cheese on a back burner; or combined with other cheeses and baked on top of a pizza crust that has asparagus spears among other vegetables. Either way, you can see that a starch is added in order to absorb some of the silky creaminess of the cheese balancing it out! Not a bad runner up, as long as it is "diluted" with the addition of starch and some other vegetables.
Contestant Number Three: The spicy piquant qualities of this blue cheese take control of the relationship and overwhelm Mr. Asparagus. Mr. Asparagus in his crisp green outfit will be lost really in any capacity when combined with the Gorgonzola Piccante, an excellent example of how blue cheeses struggle to be paired directly with green vegetables. When combined with something to combat the piquant qualities, blue cheeses can function with greens -- such as the combo of spinach, dried cranberries, almonds and blue cheese as a salad. Therefore one can see that this cheese should be paired with either sweet or salty foods, such as figs or dates or prosciutto. The spicy piquant qualities of the blue need to be balanced out not completely contradicted which is what would happen if these two were set up.
What do you think? Would you have chosen a different contestant? Well, let me explain simply why in my mind contestant number two triumphed!
Piave triumphed over the Robiola and the Gorgonzola because although it sure has distinct and unique flavors, it is also is able to meld successfully. The dry, piquant, salty, and somewhat crunchy crumbly flavors will complement the inherent sweetness of the sauteed asparagus, creating a successful union of sweet and saltiness! Make sense? I sure think so!
Lets see how we can use them together!!!
You already have your sauteed asparagus ready to go I am sure, make sure they are not diced, but whole and ready to go!!
Now dice up a shallot and toss in a pan with green peas, fava beans, and edamame with a nice amount of olive oil. Saute for about five to seven minutes until you feel that all the flavors have melded. Toss those veggies with some salad spinach and some sunflower seeds. The olive oil with the sauteed shallot should act as a nice light dressing here. Then place this on a plate and top with five asparagus spears and then shave a generous amount of piave over the top and finish with some freshly ground black pepper. Serve with a nice Pinot Blanc, with a sufficient amount of fruit but not too heavy, crisp and delish! Enjoy!
I think this is an excellently simple pairing and a great way to highlight Spring's bounty. I hope you all have enjoyed this week's Marriage Monday's results and the recipe that goes along with! Check back next week when one of my favorite cheeses is up against three tough ingredients, trust me you won't be disappointed!
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