Pairing: Sauvignon blanc offers something for everyone

Our Wine of the Week, Medlock Ames 2013 Alexander Valley Bell Mountain Vineyard Sauvignon Blanc ($27), is ripe and full-bodied, with bountiful tropical fruit that includes custard apple, white pineapple, guava and a bit of lychee.

Delicate aromas of citrus and spring flowers and bright acidity form a counterpoint to the wine's fruity plushness and keep it lively and refreshing, especially when it is well chilled.

This is a sauvignon blanc that chardonnay fans will enjoy. One way to think of it at the table is as a peacekeeper, with plenty in the wine for nearly everyone to enjoy.

The wine is excellent with seafood, especially trout, flounder and other flat fish, including sanddabs. Adding a bit of lemon to the mix is a good idea, as it resonates with the wine's livelier side.

It also is a welcome companion to pork tenderloin, the white meat of chicken, and almost any spring vegetable, especially asparagus, nettles, leeks, English peas, sugar snap peas and artichokes.

For today's recipe, I have taken inspiration from the season. It's almost spring, a perfect time to enjoy a delicate asparagus omelette.

Roasted Asparagus with a Thin Omelette, Creme Fraiche and Chives

Makes 2 servings

1 pound fat asparagus with tough stalks (or 1/2 pound if tough stalks are removed)

- Olive oil

- Kosher salt

4 eggs

- Black pepper in a mill

2 teaspoons butter

2 tablespoons creme fraiche, stirred

1 tablespoon minced fresh chives

Preheat the oven to 475 degrees. Snap off the tough stalks of the asparagus, if necessary. Set the spears on a baking sheet, drizzle with a tiny bit of olive oil and turn the asparagus in the oil to coat each stalk.

Season lightly with salt, set in the oven and cook until tender; time will vary based on the size and age of the asparagus.

While the asparagus cooks, break the eggs into two small bowls (2 eggs per bowl), add 2 teaspoons water to both bowls, season with salt and pepper and use a fork to mix until well blended. Let rest.

Remove the asparagus from the oven; warm two plates.

Working quickly, set an omelet pan or a 9-inch nonstick pan over high heat; add half the butter and, when the pan is hot and the butter melted, pour in one of the egg mixtures. Lift the pan off the heat and swirl it to distribute the eggs evenly. Cook, without stirring, until the egg is set, 2 to 3 minutes. Slide the omelette onto a plate and cook the second omelette.

Divide the asparagus between the two plates, setting it in the middle of the omelette. Roll the omelette around the asparagus and top with a dollop of creme fraiche, a sprinkling of chives and several turns of black pepper.

Serve immediately.

Michele Anna Jordan hosts "Mouthful" each Sunday at 7 p.m. on KRCB 90.9 & 91.1 FM. E-mail Jordan at You'll find her blog, "Eat This Now," at

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