When the Napa Valley’s St Supéry winemaker Michael Beaulac thinks low-carb, one of his favorite dishes is an asparagus and goat cheese flan — particularly when it’s served with the winery’s St Supéry Sauvignon Blanc.
Asparagus is typically a difficult dish to pair with wines, but Beaulac believes he has found the perfect match. “I love the way the nutty asparagus flavor and the slightly acidic goat cheese bring out the fruit forward notes of grapefruit and gooseberry in the Sauvignon Blanc,” he says.
Asparagus and goat cheese flan recipe
1 pound fresh asparagus, cut into
3 cloves garlic, chopped
1/2 cup leeks – white part only, chopped
3 tablespoons olive oil
1/2 cup St Supéry Sauvignon Blanc
1 cup cream
4 ounces soft goat cheese
3 eggs, large
Salt & white pepper to taste
Non-stick cooking spray
1. Preheat oven to 375F.
2. In a large frying pan, sauté the leeks and garlic in the oil until soft. Add the asparagus; salt and pepper to taste. Add the wine and simmer until the asparagus is tender. Add a little water if the pan dries out. Transfer to a blender or food processor and puree.
3. Heat the cream in a saucepan and add the goat cheese. Stir until the cheese is melted. Put the cream/cheese mixture, eggs and asparagus into the blender and blend.
4. Spray eight four-ounce ramekins with the nonstick spray and fill about 3/4 full with the asparagus mixture. Place the ramekins in a large baking dish and fill with enough hot water to come about halfway up the ramekins. Bake for approximately 30 minutes or until the flan is no longer liquid.