When our wine-club members receive their wine shipment, we include a recipe that we enjoy with the featured bottle. Cakebread resident chef Tom Sixsmith devised this pasta preparation to accompany the Chardonnay Reserve, but you may find that you want to make the dish weekly in asparagus season. The nutty whole-wheat pasta and smoky bacon help combat the notion that asparagus doesn’t go with wine.

　　

Ingredients

serves 6

　　1 1/2 pounds large asparagus

　　6 slices bacon, preferably thick-cut

　　1 pound whole-wheat linguine

　　Kosher salt and freshly ground black pepper

　　3 cloves garlic, minced

　　3 tablespoons extra-virgin olive oil

　　1/4 cup freshly grated Parmesn cheese, plus more for garnish

　　

Step 1

Snap off the woody ends of the asparagus. Slice the spears about 1/4 inch thick on a sharp diagonal, so that the pieces are roughly 1 1/2 inches long. Cut the bacon into 1/2-inch-wide pieces.

　　

Step 2

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente.

　　

Step 3

While the pasta cooks, heat a large skillet over moderately high heat. Add the bacon and cook until it renders some of its fat and begins to crisp, about 4 minutes. Add the asparagus and sauté, stirring, until it softens slightly, about 3 minutes. Season with salt and pepper. Add the garlic and olive oil and cook for about 1 minute to release the garlic fragrance.

　　

Step 4

Set aside about 1 cup of the pasta water, then drain the pasta. Return it to the hot pot. Add the contents of the skillet and the grated cheese. Toss well, adding reserved pasta water as needed to moisten the pasta. Divide among 6 warm bowls. Top each portion with a little additional Parmesan. Serve immediately.

　　

Step 5

Enjoy with Cakebread Cellars Chardonnay Reserve or another rich, barrel-fermented Chardonnay.

　　The Cakebread Cellars American Harvest Cookbook