Hello Ian,

Ian Hoare > wrote in message >. ..
> Salut/Hi Vino,
>
> le/on Fri, 23 Apr 2004 05:40:10 GMT, tu disais/you said:-
>
[snip]
>
> Dragging this kicking and screaming back on topic, we did in fact cook some
> asparagus last night, served in an asparagus and blue cheese quiche as an
> entree in a 5 course meal for some friends (modesty forbids me commenting on
> the quiche). Given its somewhat fearsome reputation as a difficult match -
> admittedly not up to jerusalem artichokes, but none the less fussy - and not
> having any Alsace muscat (the choice of many French), I served it with a top
> Bergerac, Moulin des Dames white from Ch Tour des Gendres 1999. The wine was
> a good mid gold, almost the colour of a sauternes, but with almost no
> oxidation either on mouth or nose. I had decanted it about 1 1/2 hours
> before hand and it was showing really well. The match was _excellent_.
>

Would you be willing to share the recipe? The local asparagus is
hitting the shelves and it sounds like a yummy dish. I recall one my
mom used to make with asparagus, hard boiled eggs and sausage, a very
1970's casserole, but boy was it good.

Thanks,
Tom AZ