In Lombardia, the northern region in Italy where I lived, they are known for its delicious green stalks of Asparagi, asparagus. It grows like wildflowers and therefore is a staple in the regional cuisine. Asparagus is often regarded as a complicated wine to pair food with, but I have the perfect match. Madrevite Il Reminore is 100% Trebbiano Spoleto grape variety from the green hills of Umbria. The citrus notes complement this dish and counter the grassy notes of the asparagus.
To make this vegan-friendly, substitute the Parmesan cheese and butter with a vegan option. I use Violife Plant-Based Parmesan cheese and Miyokos European Cultured Butter.
See ingredients, directions and pairings.
2 pounds Fresh Asparagus, trimmed
4 tablespoons Parmesan, grated. Use Violife Plant-Based Parmesan to make this vegan.
12 tablespoons Salted Grass-Fed Butter or Miyokos Cultured European Vegan Butter