A Simple Asparagus Recipe With a Tangy Punch

In a small bowl, whisk together lemon juice, mustard and 2 tablespoons olive oil. Set aside. Add remaining olive oil to a large pan (not non-stick) and heat over high heat. Once the oil is shimmering and beginning to smoke, add asparagus and cook until bright green and charred in spots, shaking­ the pan occasionally, 3 to 5 minutes. Remove asparagus and transfer to a serving dish. Add peas to the same pan and cook, without moving, until blistered on one side, about 30 seconds. Spoon peas on top of asparagus, and sprinkle with salt, tossing to combine. Pour lemon-mustard mixture over the asparagus and peas. Sprinkle with Parmesan­ and serve immediately. Serves 4.

Abbazia di Novacella 2020 Grüner Veltliner (Alto Adige Valle Isarco). Asparagus is famously difficult to pair with wine, due to sulfurous compounds that can make some wine taste metallic or vegetal. But, avoid tannins and oak and opt for a dry white wine that sings of citrus and herbs and you’ll have a harmonious match. This bottling, grown organically and vinified with native yeast, is a terrific value and brings loads of complexity alongside a bright, crisp character that plays well with the lemon-mustard vinaigrette.