Wine recommendations: For both the shortbread and the asparagus, Sauternes is one option. Other wines that would work with foie gras or blue cheese are sweet Anjou or Vouvray from the Loire. Try Domaine des Baumard Quarts de Chaume, or Foreau's Domaine du Clos Naudin Vouvray. These Chenin Blanc-based wines have a cooler, crisper style than do the richer Sauternes.
|Number of Servings:||Makes 12 appetizers|
|Ingredients:||1/2 cup (1 stick) unsalted butter 6 ounces Roquefort cheese 2-1/4 cups all-purpose flour 1 egg yolk|
|Directions:||The dough for this recipe can be made a day ahead.
In an electric mixer, mix butter and cheese until creamy. Beat in flour and egg yolk until combined. Divide mixture in half. Roll each half into a log one and a half inches in diameter. Wrap in plastic wrap and chill until firm. Preheat oven to 375ºF. Cut the logs into quarter-inch slices, place on baking sheet and bake for 10 to 12 minutes, or until golden brown. Serve hot or cold.