Summer sherry pairing – asparagus and poached eggs with Fino
The British asparagus season is so short that I pretty much gorge myself on the stuff for the few weeks that it’s available. And because it’s so rare and tastes so special, I tend not to mess with it very much – it’s too good to be overpowered with too much sauce or spice.
Eggs – they’re pretty much all that asparagus needs, I reckon. Either steamed and dunked in a boiled egg (grown-up ‘soldiers’) or poached and set on top of some steamed or roasted spears.
Asparagus is one of those flavours that’s hard to match with wine. It’s very umami, so it’s a perfect match with sherry. In today’s lunch I paired it with Fino, but it also works well with Amontillado.
I tossed the asparagus spears in a little olive oil, sprinkled with smoked sea salt (my new favourite ingredient) and a grind of black pepper, and roasted in the oven for 15 mins at fan oven 180C. I topped them with two soft poached eggs and served with a glass of ice cold Lustau Fino La Ina.
The runny egg yolks make a perfect dressing for the asparagus – like a deconstructed hollandaise, with the Fino bringing the sharpness that you normally get from the vinegar. I could (and probably will) eat this for lunch all summer long!