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Asparagus (Original Air Date 4/20/15)

Rob Ireton/Flickr Creative Commons

Warmer weather and sunshine mean....Asparagus!  Tony and Chef Cindy discuss what to look for when buying asparagus, best preparation techniques and recipes. They interview local producer Lisa Godfrey of Godfrey's Farm in Sudlersville, MD to get her insights on asparagus.

 And Tony tackles the sometimes difficult task of paring wine with asparagus. Here are some of his suggestions:

"Soave Classico is the best choice...

Producers Gini, Pra, Pieropan are all excellent family operations. Each has very good entry bottling and a single vineyards bottling as well. 

2014 was good and 2015's will be excellent. " 

Tony Foreman is the founder and co-owner of Baltimore's premier restaurant company, Foreman Wolf, comprised of six restaurants and two retail wine stores. The combined staff is over 350 employees and has been a major driving force in putting Baltimore on the map in the world of fine wines and dining.
Cindy Wolf is the executive chef at Charleston and was a 2006, 2008, and 2014 James Beard Award finalist for Best Chef, Mid-Atlantic. Chef Wolf's cuisine is backed by French fundamentals and grounded in preparations that emphasize the natural flavors of the very finest products.