Asparagus and Trumpet Mushrooms with Humboldt Fog

Pairing with Edelzwicker

Edelzwicker is an easy-going wine that slips down easily. It has a tinge of sweetness which makes it just right for a summer meal. In Alsace Edelzwicker is often served with a dish featuring asparagus. The supporting role in this recipe is played by Trumpet mushrooms and if you can find it, Cypress Grove Humboldt Fog Cheese. If you can't find the cheese, stop by Navarro's tasting room and buy a wheel or substitute another goat cheese. This recipe showcases local, fresh ingredients and can be on the table in no time, either as a side dish or as a vegetarian main course.

* Asparagus, 1 bundle, split lengthwise
* 1/4 lb. or about 1 cup sliced Trumpet Mushrooms
* 6-8 thin slices Humboldt Fog, or ashen goat cheese equivalent
* 3 tbsp. Extra Virgin olive oil
* Salt and Pepper to taste
* 3 pinches lemon zest for garnish
* 1 tbsp chopped parsley for garnish

Heat skillet to medium and add olive oil. Heat until slightly smoking then add sliced mushrooms. Toss until mushrooms are fully covered, about 1 minute. Add asparagus and toss over medium heat until cooked al dente. To check, pull a spear of asparagus out and let it cool for a second. It should be firm and slightly crisp if its nearing perfection. Remove from heat and add the slices of Humboldt Fog. A wedge or wheel of the cheese is easier sliced if it is placed in the freezer for 20 minutes. This allows for thin slices. Arrange on a serving plate and top with cheese. Let it melt a little and garnish with lemon zest and parsley. Serve hot.

Serves 2-4.