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wine and asparagus

by Linda Hopkins

asparagus in wine

After all the cooking last week and trying to get through all those leftovers, we’re overdue for something quick and fresh.

Herbes de Provence or Provençal herbs is a mixture of dried herbs from Provence invented in the 1970s. The mixture typically contains thyme, savory, fennel, basil, and lavender flowers. Thyme is the dominant flavor.  The asparagus can be easily substituted with blanched sugar snap peas, green beans, broccoli, or cauliflower.

Asparagus in White Wine Butter Sauce

1 1/2 pounds asparagus
1 tablespoon herbs de Provence
1/4 cup (1/2 stick) unsalted butter
1/2 cup white wine
Salt and freshly ground black pepper

Preheat the oven to 400 degrees. Wash the asparagus, snap off and discard the bottom ends.

Lay the asparagus spears in a shallow baking dish and sprinkle with herbs de Provence.

Place the butter and wine in an ovenproof bowl or glass measuring cup and microwave on high until butter is melted, about 1 1/2 minutes. Pour over the asparagus. Sprinkle lightly with salt and pepper.

Bake for 15 minutes.

Serves 6


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6 comments

1 Carlene Moehn { 12.02.09 at 8:36 PM }

This is a recipe I will really enjoy – as well as the shrimp marsala that you cooked for us at class last night. Normally I don’t check people’s blogs, but since this is “homework”, I feel an obligation to say “Hi”. Carlene

2 Linda Hopkins { 12.02.09 at 10:42 PM }

Thanks for checking it out Carlene, now you’re “in” for the grand prize! 🙂 See you next Tuesday night.

3 Pat Moehn { 12.03.09 at 9:32 AM }

Carlene already commented about the shrimp marsala and wine and asparagus. I just want to say hi so I am registered in case the grand prize is a 16 cup cuisinart. I enjoy the classes. Pat Moehn

4 Linda Hopkins { 12.03.09 at 9:47 AM }

Hi Pat, you are too funny 🙂 I only wish Cuisinart or Williams-Sonoma would give me a couple Elites to give away to my students. If only I was Oprah, I’d have one for each of you! Thanks for checking out the blog, see you next week.

5 dieselle { 12.09.13 at 10:39 AM }

Sounds yummie… what type of white wine do you recommend?

6 Linda Hopkins { 12.09.13 at 11:24 AM }

Any dry white wine is fine. I use what we’re drinking or what I have open… that is generally Chardonnay, but Sauvignon Blanc, Pinot Grigio, honestly whatever you like, is perfect.

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