Perfect Pairings: Domaine Vincent Delaporte, Sancerre, 2008, Loire Valley, France, 371574

Asparagus Frittata

12 large eggs, shelled and beaten with a wire whisk
1/2 cup milk
1/4 cup Parmesan, grated
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, diced
1/2 pound thin pencil asparagus, blanched in boiling water, and chilled
1/4 cup assorted fresh chopped herbs: thyme, chives, chervil, etc.
Salt and pepper

Preheat an oven to 325 degrees F.

1. In large bowl combine beaten eggs with the milk and Parmesan.

2. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn them.

3. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, add the asparagus and the herbs.

4. Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.

5. Remove immediately from the oven. Invert the frittata onto a large platter and serve immediately.







					Asparagus Frittata 12 large eggs, shelled and beaten with a wire whisk 1/2 cup milk 1/4 cup Parmesan, grated 2 tablespoons butter 2 tablespoons extra-virgin olive oil 1 medium onion, diced 1/2 pound thin pencil asparagus, blanched in boiling water, and chilled 1/4 cup assorted fresh chopped herbs: thyme, chives, chervil, etc. Salt and pepper Preheat an oven to 325 degrees F. 1. In large bowl combine beaten eggs with the milk and Parmesan. 2. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and cook until the onion is translucent and golden, being careful not to burn them. 3. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, add the asparagus and the herbs. 4. Place the whole saute pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up. 5. Remove immediately from the oven. Invert the frittata onto a large platter and serve immediately.



	Domaine Vincent Delaporte • Sancerre • 2008 • Loire Valley, France • 371574 Grape: Sauvignon Blanc appearance - bright, clear color : pale yellow aroma - moderate flavors (smell + taste) sweetness - dry, slight sweetness acidity - crisp oak - fruit - grapefruit earth - vegetal body - medium tannins - alcohol - 13% serving notes - serve cold				• The primary factor affecting the taste of a wine is the grape variety. But location, climate, soil and the winemaker can all add their own personal stamp as well. During 80's and 90's, oakiness was all the rage. Many Americans were drawn to the toasty flavors that oak barrels impart to wine. But as the America palate continues to evolve that trend seems to be reversing. Unoaked or stainless steel fermented wines are more popular than ever. The classic Sancerre style is tart, bracing and unlike its neighbor Pouilly Fume, unoaked.