Saturday, July 12, 2008

Simply Elegant

This is a simple but elegant meal of roasted herbed tofu, asparagus, and potatoes. Roasting veggies is one of my favorite preparations, and it’s super easy. Just chop up your veggies toss them with olive oil and herbs (in this case herbs de province, salt, pepper, a bit of paprika), and roast them until golden and crispy. This is usually at about 450 degrees in the oven for 25 to 35 minutes, depending on the veggie. Thinner asparagus will take less time, and so will thinly cut potatoes. You should stir them around with a spatula from time to time to make sure they cook evenly, and check whether they are done yet.

Most wine writers are frightened by asparagus, but the flavors in this meal are clean and savory, and I don’t think it’s too hard to pair. A dry Riesling would do nicely (that’s what we had), so might some California Sauvignon Blancs, or you could be adventurous and get an AlbariƱo from Spain, known for their grassy characteristics.

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