finished casserole with risotto on white speckled background

August – Williamson’s Cork to Fork!

August 8, 2024 Teresa Shively

This week’s Cork to Fork is starting off August right as we cheers to our featured Wine of the Month with Albariño! (In case you haven’t heard, it’s also 10% off right now – so – do yourself a favor and grab a couple bottles at the tasting room).
Risotto alla Nerano

The star of this risotto is zucchini. A summer vegetable with basically no flavor at all, delicate in texture, but lots of potential. It’s highlighted in a unique way by frying, cooling, then incorporating into a velvety risotto with shallot, garlic, parmesan, and basil. When you take your first bite it is heaven. Let’s begin!
Grab either a cast iron pan, a Dutch oven, or a deep fryer and fill it with Sunflower or Safflower oil. It has a high smoke point and completely neutral flavor. I used a cast iron pan with high side walls and put about two inches worth of oil in the pan. I turned the heat on medium/low and let time do its thing.
With either a mandolin or the knife skills of Gordon Ramsey, slice your zucchini into thin rounds. If it seems like you have a mountain of zucchini and that you couldn’t possibly consume all that’s before you – zip that lip. It’s going to basically disappear. I used 5 zucchinis and once the frying was complete I was left with about a cup and three-quarters of fried zucchini goodness. You want a nice golden color on them, too, and that medium to low temp on your stove should be able to produce that just fine with a little patience.

Here’s a plot twist for this recipe: put it in a bowl, cover with plastic wrap, and stick it in your fridge overnight. Or at least 8 hours. You want to fry these and then let them soften. It’s all a part of the process.
If you’ve made risotto before, the remainder of this recipe will all be very intuitive. If you’ve never made risotto before, I promise you it’s nowhere near as complicated as you might assume – it simply takes patience.
Take olive oil and heat it in a skillet over medium low. Finely chop your shallot and mince your garlic. Slide them into the hot oil and let them become translucent and fragrant before adding in your arborio rice. For a few minutes, let those flavors marry. Then, grab your Williamson Albariño and pour in about a cup and a half to deglaze the pan. Aggressively stir with a wooden spoon and get any stuck on bits from the bottom loosened up and let them join the party. Now you’re beginning the next phase of this recipe.*tip* Arborio rice is a variety of rice rich in starch, which is what causes this dish to be creamy. A real risotto will never have cream added to it. Its creaminess is provoked from each grain as you stir and incorporate more liquid as time goes on.
Once the liquid is 90% depleted (and your rice is beginning to look plumper and creamier) add in another cup to cup and a half of stock. You can use chicken or vegetable – whatever you prefer. Stir, stir, stir. This is where you’ll be for the next 30 minutes: in front of your stove stirring.
As the liquid depletes – replenish. I repeated this step 6 times before my risotto was tender with the slightest of slight toothsomeness. You don’t want the rice to stick in your teeth, and you also don’t want it to be complete mush. Use judgement and taste test along the way.
Right when it appears you’re about 85% of the way done with your stock replenishment journey, add in the refrigerated zucchini. Plop it in, add maybe your last or second to last round of stock, and start stirring (again, sorry, I know) but, this is it! “Alexa, play that song about a final countdown or something”.

*tip number two* Don’t salt your risotto. I understand the desire to have a well-seasoned dish – trust me. But the final step is adding parmesan, a very salty cheese, and if you salt your dish and then add a highly salty component, you may discover a disappointment.
Once you’re confident you’ve got a well-cooked risotto preferable to your taste, add in parmesan cheese. I tend to lean toward the “good stuff” for occasions like this, and freshly grated some Parmigiano Reggiano. Add it in, stir (SORRY about the stirring), and taste for salt. I ended up adding a couple pinches of sea salt at the end to make it perfect.
Garnish with additional zucchini (I saved a few delectable pieces), basil, and an additional sprinkling of parmesan. Serve on your favorite plate with a glass of Williamson Albariño, sit back, and enjoy every second of your efforts.
It’s safe to say this meal takes some time. It’s also safe to say it’s worthy of it. We hope you enjoy this week’s Williamson Cork to Fork and the kick off to what will be a fabulous month of recipes highlighting our beloved Albariño.
Cheers!

INGREDIENTS
5 medium (7-8 inch) zucchini
1 ½ cups arborio rice
1 ½ cups Williamson Albariño
32oz Sunflower or Safflower oil
1 ½ quarts of stock, vegetable or chicken
2 shallots
3 gloves garlic
3 TBS olive oil
½ cup grated Parmigiano Reggiano plus extra for garnish
Basil for garnish
Salt to taste

cast iron skillet with broiled apricots and brie garnished with blackberries and slivered basil

July – Williamson’s Cork to Fork!

July 20, 2024 Teresa Shively

Our final goodbye to our July Wine of the Month, Blossom Rosé, and a hat-tip to the delicious apricots grown in our orchard for being the star of the show.
Pan Roasted Apricots with Brie and Blackberries

Talk about an easy and refreshing way to end your day – or hey, start it. Maybe even have it for lunch. Everything is made up and the points don’t matter – do what makes you happy with this one, folks.
As your (preferably) cast iron pan is heating up on the stove over medium heat, turn on your oven’s broiler on high and let it warm up. This comes together fast, by the way, and I love working with cast iron, but any oven durable pan will be fine.
Halve your apricots and remove the pit, set those aside and grab your brie. Cut the brie into slices about ¼ inch thick and then make squares that nestle into the center of the apricots where the pit once was. If you want them cheesier, make the cheese thicker, this is your life – live it. Set the cheese aside. Wash your blackberries, set those aside, grab your basil leaves and make a nice chiffonade. (Roll the basil leaves up and take a knife and cut it into thin strips. It’s basically basil confetti and when life includes basil confetti, life cannot be bad).

Now that you’ve got all your ingredients prepped and ready and your pan is hot (not at a smoking point though, don’t want that, you just want a nice sear/sizzle temp) you’re going to take your butter and let that melt, then evenly distribute your sugar and place the apricots flat side down into the butter and sugar. This is going to start the delectable caramelization that will make this dish sing.

After a few minutes of letting the apricots caramelize, grab that lovely Blossom Rosé and deglaze the pan with about ¼ cup of the wine. Once that’s nearly evaporated and you’re left with a glossy syrup drenching the apricots, remove the pan from the heat and take either a spatula or tongs and flip the apricots cut side up.
Here’s the last minute assembly: place the squares of brie down first, then a blackberry. That’s it. Slid it under your broiler and watch carefully. You do NOT want to walk away from this. Depending on how your broiler behaves this could take 10 seconds or 75 seconds, but you want that cheese to get a few bubbles and brown spots and then you’re done. *note, the blackberries may change color, but they’ll still taste incredible!

Sprinkle with your basil and serve by itself or, if you love yourself – with ice cream! This dish is the perfect mix of sweet and savory and is a delicious nod to summer flavors. We hope you enjoy!

INGREDIENTS
4 apricots, halved
3 TBSP butter
1TBSP sugar
1/4 cup Blossom Rosé
1.5 – 2oz of brie cheese, cut into squares
8 blackberries
Basil for garnish

Cast iron skillet filled with cooked cherries and batter

July – Williamson’s Cork to Fork!

July 17, 2024 Teresa Shively

This edition of Williamson Cork to Fork still features our lovely Wine of the Month – Blossom Rosé, but also another ingredient we’re rather fond of – cherries! It’s a sweet treat we’re sure you’ll enjoy AND it requires about the same amount of time to prepare as it does to brew a pot of coffee. Let’s dig in!

Cherry Clafoutis with Blossom Rosé wine sauce
First things first, preheat your oven to 350°f degrees. Generously butter or grease (we chose the latter) a 8-9 inch pie dish or cast iron skillet (there we go again, we chose the latter), and place the cherries into the bottom of the prepared dish. It may seem like too many cherries, but you want a lot of them. I mean, steal one and eat it if you must, but don’t get worried that you have too many stuffed in there. Set aside and make the batter.
Grab a large mixing bowl and whisk together the milk, sugar, eggs, vanilla, flour, and salt until smooth. It won’t take long at all – two minutes of your life, tops. Pour batter carefully over the cherries in the skillet or pie pan.
Bake for one hour, or until the top is golden brown and a knife plunged to the center comes out clean. The clafoutis will be a bit puffed up, and as it cools it will deflate a bit – totally normal.
Here’s where our wine comes in! In a small sauce pan you’re going to make a simple syrup with 1/3 cup Blossom Rosé and 2 TBSP sugar. Whisk until dissolved and heat on high until it reduces by half. While it’s still hot, pour it onto the cooling clafoutis.

Once you’re ready to serve, dust lightly with powdered sugar and enjoy. The clafoutis has a rich, custard-like texture that’s perfectly complimented by the sweetness of the cherries. You could serve this for brunch just as easily as you could for dessert, and then you could get up the next day and have it for breakfast – there are no rules, just vibes.

We hope you enjoy this wine-infused twist on a French classic brought to life by our delicious Blossom Rosé and cherries from our orchard. If you make it, let us know how it goes!

INGREDIENTS
1 TBSP butter or shortening
1 ¼ cup whole milk
2/3 cup granulated sugar
3 large eggs
1 TBSP vanilla extract
½ TSP kosher salt
½ cup all-purpose flour
3 cups cherries, pitted or unpitted
Powdered sugar, dusted for serving
SAUCE
1/3 cup Blossom Rosé
2 TBSP granulated sugar

Pro Tip: Make sure you inform your guests whether or not they need to be on the look out for cherry pits!

July – Williamson’s Cork to Fork!

July 11, 2024 Teresa Shively

This weekly series will highlight our chosen Wine of the Month (if you missed it, July is our 2022 Blossom Rosé) in various and delicious – if we do say so ourselves – recipes! No frills, no life-long backstory before you get to the actual recipe itself, just great wine, good ingredients, and scrumptious food. Let’s begin!

Copper River Salmon with Blossom Rose Cream Sauce & Asparagus

Cooking salmon doesn’t have to be complicated and this recipe proves just that. Begin by laying out a bed of sliced lemons on a sheet pan covered in foil. Place the salmon on top of the lemons. Voila – flavor. Speckle the top of the filet with lemons, dill, salt & pepper, and pour a quarter cup of Blossom Rosé on the salmon and ope – looky there. More flavor! You want the flavor of the fish to really shine here. Set your broiler on high, move the rack to the middle of your oven, you don’t want the fish to burn, and let it go for 6-10 minutes depending on how you like your salmon cooked. These filets were about an inch thick and we like ours medium well, so we did 8 minutes.While the salmon is cooking – we get to start on our Blossom Rosé cream sauce. Melt butter in a sauce pan, add your finely chopped shallots and sauté until fragrant and translucent. Add in the wine, bring up to the rolling boil and reduce by half. This will take a few minutes. Once your sauce has reduced, lower the heat to medium and add in the cream. Season with salt and pepper and let it simmer. We let ours simmer for approximately 5 minutes. It got thick enough to coat the back of a spoon but not glorpy – yes, I said glorpy, we make up our own cooking terms now. Once the sauce is the consistency you prefer, cut the heat and add in chopped parsley (save some for presentation at the end). Just like that, your sauce is done.Simultaneously, while the sauce was cooking, we whipped up some asparagus in a pan with some butter, olive oil and some seasoning that has a little kick to it. Asparagus just fits so nicely with salmon, but if you want broccoli or zucchini, go for it. If you want bacon with it – literally no one will stop you.

The salmon rested for a few minutes while the sauce and asparagus finished. Transfer to a serving platter, pour the sauce over the salmon, and sprinkle with remaining parsley. This dish not only ends up being a crowd pleaser in taste – but absolutely gorgeous to behold. The unparalleled richness of the Copper River salmon matches perfectly with the delicate Blossom Rosé cream sauce. With minimal ingredients and about 40 minutes of your time, you’ve got a great dinner for your family or a crowd.With that, the first of many of our new Williamson’s Cork to Fork series concludes! Can’t wait to share what we’ve got in store next. Save the post and let us know what you think once you cook it up!
Cheers!

wine glass filled with red wine next to a cheese board and the words "Recipes that love wine"

Warm and Comforting

March 20, 2024 Teresa Shively

We learned something interesting when we were researching this recipe. Shepherd’s Pie is made with lamb. If you use beef then it’s Cottage Pie. Who knew? What we do know is that it’s a deliciously comforting meal that makes it easy to feed a crowd. Serve it with a fresh green salad and if you’re feeling adventurous, make an Irish soda bread and you’ve got an epic meal. If you’re making Shepherd Pie, pair with our Syrah, Malbec, or Harvest Moon Red. If you’re going for a Cottage Pie, then pair with Cabernet, Windmill Red, or Sangiovese. Cheers!

Shepherd’s Pie

Filling
•   1 teaspoon extra-virgin olive oil
•   1 ½ pounds ground lamb
•   Kosher salt and freshly ground pepper
•   1 medium onion, chopped (2 cups)
•   4 carrots, peeled and cut into ¼-inch coins (1 ¼ cups)
•   3 tablespoons tomato paste
•   1 tablespoon unbleached all-purpose flour
•   1 tablespoon Worcestershire sauce
•   1 ¼ cups low-sodium chicken broth
•   ½ cup dry red wine
•   1 cup frozen peas
•   ¼ teaspoon paprika
•   ¾ cup packed chopped flat-leaf parsley

Mash
•   2 ½ pounds Yukon Gold potatoes, peeled and cut into 1 ½-inch pieces
•   Kosher salt and freshly ground pepper
•   1 tablespoon extra-virgin olive oil
•   1 pound Savoy cabbage, thinly sliced (5 cups)
•   1 leek or bunch green onions, sliced
•   1 clove garlic, minced
•   ⅔ cup whole milk, warmed
•   4 tablespoons unsalted butter, melted, plus more for brushing

Filling: Preheat oven to 375 degrees. Heat a large skillet over medium-high. Swirl in oil. Add lamb; season with 1 teaspoon salt and cook, breaking up into bite-size pieces and stirring occasionally, until browned in places and just cooked through, 7 to 9 minutes. Transfer to a bowl.

Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion and carrots; season with 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, 6 to 8 minutes. Stir in tomato paste; cook 30 seconds. Stir in flour; cook 1 minute. Return lamb and accumulated juices to skillet. Stir in Worcestershire, broth, and 1/4 teaspoon pepper and paprika. Bring to a boil, scraping up browned bits from bottom of skillet. Reduce heat to medium-low; simmer until thickened slightly, 1 to 2 minutes. Remove from heat. Stir in peas and parsley. Transfer to a 2-quart baking dish.

Mash: In a large pot, cover potatoes with 1 inch of water; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until tender, 12 to 15 minutes; drain. Return pot to medium heat; swirl in oil. Add cabbage, leek (or green onion), garlic clove and 1/2 teaspoon salt. Cook, stirring occasionally, until collapsed and tender, 7 to 9 minutes. Return potatoes to pot; mash with a potato masher. Add milk and butter, mashing and stirring until mixture is creamy and cabbage is distributed evenly. Season with salt and pepper. Spread mash evenly over lamb mixture; brush top with butter. Place on a rimmed baking sheet lined with parchment.

Bake until golden brown in places and bubbling along edges, 30 to 35 minutes. Let stand 10 minutes before serving. Pie can be refrigerated in an airtight container up to 2 days.

Enjoy!

SOUP CONTEST WINNERS!

December 14, 2023 Teresa Shively

Soups Galore!

We have hosted a soup contest at our Fall Barrel Tasting Weekend event for years. Each year event attendees take on the great responsibility of tasting and voting on their favorite soups. If you didn’t get a chance to submit or sip this year, we hope you remember to join us next year at our Fall Barrel Tasting Weekend! This year we made soup contest history! Not only did we have a record number of folks submitting soups for judging, but we had our first ever tie! Read below to learn a little more about our newest soup savants.

FRIDAY

Julia Figgins
Buffalo Chicken Chili
Julia Figgins created a crowd pleasing Buffalo Chicken Chili with all the fixins’. The fan favorite was to pair her spicy chili with our 2020 Malbec, because the fruity flavors in our wine played nice with the spice in the chili.Unfortunately, we aren’t able to share a recipe for this soup because Julia “shoots from the hip” and makes it up as she goes.

Sarah Heasley
Polska Kielbasa Soup
Sarah Heasley created a spicy Polska Kielbasa Soup that really got our taste buds buzzing! If you make this delicious dish, we recommend pairing it with the 2020 Henry’s Red, because the smoky flavors in the wine brought out the smoky flavors in the soup.For a printable copy: Polska Kielbasa Sausage Soup

SATURDAY

Cherie Holsclaw
Seafood Chowder
Cherie created a Seafood Chowder that simply blew away the competition!This creamy dish of comfort paired nicely with the 2022 Albariño, the crisp citrus of the wine is a good juxtaposition to the creamy richness of the chowder. Mmm mmm good!Cherie is also an intuitive chef and does not cook from a recipe. But she did share a few notes about how she creates her soup. Seafood Chowder

We want to take a moment to say a great big thank you to all the contestants who participated in our soup contest. THANK YOU!

Other soup submissions recipes available to download here:
Tortellini Soup – Lisa LaBarbera
Roasted Butternut Squash Soup – Billie Farley

Soup Contest Winners

December 2, 2022 Teresa Shively

Soups Galore!

During our Fall Barrel Tasting Weekend which happened this last Thanksgiving weekend we held our annual soup contest. Our guests took on the responsibility of tasting and voting on their favorite soup. The judges haven spoken, and we found our Soup Savant on each day. They have graciously offered that we share their winning recipes. You can find the results and the recipes below.

FRIDAY

Friday’s competition was dominated by the talented Cheryl Bell!
Cheryl submitted Black Bean & Hominy Soup. This spicy Tex–Mex inspired dish was killer with a nice Cabernet (especially if you were lucky enough to get some of the 2020 Reserve Cabernet from the barrel).

Black Bean & Hominy Soup
Ingredients:
16 ounces ground chorizo
2 cans (15 oz) beef broth
2 cans (15 oz) black beans
1 can (15 oz) hominy
1 can (15 oz) stewed tomatoes
1 cup shredded potato
1 cup chopped onions
1 can (4 oz) green chili peppers, chopped
2 cloves garlic, minced
1 TBS chili powder
1 tsp cumin powder

Instructions:
Brown the chorizo in a large stock pot. Add the beef broth, onion, and potato. Drain and add the black beans and hominy. Add the tomatoes and green chilies. Add the chili powder and cumin. Bring to a boil, lower heat, and simmer for 40 minutes.

Serves 12

For a printable copy: Black Bean and Hominy Soup

SATURDAY

Saturday’s favorite soup was made by the amazing Cathy Rogers!

Cathy created a Loaded Mushroom soup that was simply to die for! This creamy dish of comfort paired nicely with the 2020 Malbec. Mmm mmm good!

Loaded Mushroom Soup
Ingredients:
½ pound bacon, chopped
½ pound mushrooms, sliced
1 onion, diced
4 cups chicken broth
2 potatoes, cut into julienne strips
1 large carrot, cut into julienne strips
1 bay leaf
1/4 tsp. cayenne pepper
1/2 cup whipping cream, optional
1 tbs cornstarch, optional

Instructions:
Fry bacon over medium heat. Add onions and mushrooms and cook till onions are limp. Add the next five ingredients. If using whipping cream and cornstarch, blend those together and add at same time. Bring to a boil. Simmer till carrots and potatoes are cooked, about 2 minutes. (Note: soup was not made with the whipping cream and cornstarch for this recipe contest.)

Serves 4-6

For a printable copy: Loaded Mushroom Soup

Finally, we want to send out a great big thank you to all the contestants who participated in our soup contest. We love how giving and fun our wine community is! If you didn’t get a chance to submit or sip this year we hope you remember to join us next year at our Fall Barrel Tasting Weekend!

Instant Pot Osso Buco

November 11, 2022 Beverly Mack

Now that the weather has finally cooled, it’s time to warm up your home with the delicious fragrances of long cooked stews and braises. But maybe like us, you’re sometimes too busy to take the time to create these delicious meals in the usual 4 to 6 hours. One of our fabulous winery staff has a favorite recipe that they graciously shared which includes the popular kitchen tool – the instant pot. This technique can shave 3 to 5 hours off of your usual cooking time for an amazing Italian favorite, Osso Buco. We think that an hour for cooking during the week is doable, especially if we prep the vegetables and keep them in the fridge until cooking time. This dish can be paired with red or white, try Albariño, Blossom Rosé, Malbec, or Cabernet.

Instant Pot Osso Buco

2 lbs. Osso Buco beef shanks
2 TBS olive oil
2 clove garlic, minced
½ medium onion, chopped
2 medium carrots, diced (1/2 inch)
2 celery ribs, diced
½ cup white wine
14 oz can diced tomatoes and the juice from can
1 cup beef broth
½ tsp salt
½ tsp ground black pepper
Fresh grated parmesan, red pepper flakes, chopped flat leaf parsley for garnish if desired

Preheat your Instant Pot to sauté high and add 1-2 tablespoons oil. Pat dry the shanks and season generously on both sides with salt and pepper.
Once your instant pot is hot enough (should be about 2 mins past when it beeps) Brown your shanks 1-2 minutes on each side.
Remove the shanks and set aside. Add carrots, onion, celery, and garlic to the pot. Sauté until softened slightly soft – 2-4 minutes.
Add the wine, use a wooden spoon to scrape up all the lovely browned bits. Reduce until about half the wine is left – 2-3 minutes.
Stir in tomatoes, stock, salt and pepper to taste. Return the browned meat and nestle into the vegetables and liquid.
Set pressure to custom (high) and braise for 45 minutes. Quick release when done and serve, garnished with grated Parmigiano Reggiano cheese, red pepper flakes, and flat leaf parsley as desired. Serve with noodles, rice, or bread to soak up all the yummy juices.

Enjoy!

Mediterranean Grilled Chicken Kabobs

September 16, 2022 Beverly Mack

Our gardens are bursting at the seams with fresh produce. We want to enjoy the backyard grill as long as we can, so join us and grab your kabob skewers and let’s get dinner started! The wonderful thing about kabobs is that you can use whatever protein and vegetables you have on hand, with a little added seasoning and some fire and you’ve got a tasty, but light meal. Pair with a loaf of crusty bread or steamed rice and you’re all set. We’re breaking out the Viognier, Blossom Rosé, and Malbec for this kabob, but feel free to pair your favorite wine as this dish will pair with most wine choices.

1/4 cup lemon juice
5 tablespoons olive oil, divided
1/4 cup dry white wine
1-1/2 to 2 teaspoons crushed red pepper flakes (your taste)
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed, or any herbs you prefer
1-1/2 pounds boneless skinless chicken breasts (or chicken thighs), cut into 1-inch cubes
1 – 2 small summer squash, cut into 2 inch pieces
1 ripe bell pepper, cut into 2 inch pieces
1 red onion, cut into 2 inch pieces
2 medium lemons, halved
Chopped fresh herbs of choice (parsley and dill are two of our favorites)
crumbled feta cheese

In a large shallow dish, combine lemon juice, 4 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and vegetables, turning to coat. Refrigerate at least 2 hours or overnight.

Drain chicken and vegetables, discarding marinade. Thread chicken and vegetables, alternating them, onto 8 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning two to three times, 10-12 minutes.

Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with fresh herbs and feta.

Enjoy!

Lemony Asparagus Pasta

May 10, 2022 Beverly Mack

We wait all year for local asparagus and when it starts to come in, we find all kinds of ways to enjoy this amazing spring veg. This is a light, fresh dish that is perfect as a main course for lunch, or add your favorite protein for a scrumptious dinner. If you need to stay away from gluten, there are many terrific gluten free pastas out there that will work great. Tasty add-ins would be fresh spring peas or chopped ham or bacon. We’re going to add extra garlic and pepper flakes! This will be so tasty with our Dry Rosé or Riesling, or if you’re a red wine fan, try the Sangiovese or Malbec.
Cheers!

Lemony Asparagus Pasta

¾ lb. penne pasta
1 lb. thin asparagus, trimmed and cut into 2″ pieces
3 tbsp. extra-virgin olive oil, divided
1 small onion, diced
2-3 cloves garlic, thinly sliced
1/2 c. heavy cream
1 c. dry white wine, (Albariño or Dry Riesling would be great)
1 small lemon, zested and juiced
1 tsp. kosher salt
1/2 c. freshly grated Parmesan, plus more for serving
1/2 tsp. freshly ground black pepper, plus more for serving
1/4 c. fresh parsley, finely chopped
1/2 tsp. crushed red pepper flakes (or more, to taste)

1.   Bring a large pot of salted water to a boil. Add penne and cook according to package directions, until just al dente. Reserve ½ cup pasta water, then drain pasta and set aside.
2.   Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Cook asparagus until crispy, then season with pinch of salt. Transfer to a plate and set aside.
3.   Heat remaining 2 tablespoons oil over medium heat. Cook onions about three minutes, add garlic and cook until softened, about 2 minutes more. Add white wine, reduce for 2 to three minutes, add heavy cream, lemon juice, and zest. Bring mixture to a boil, then simmer for 5 minutes. Add in salt, Parmesan, and black pepper. Reduce heat to low and mix until well combined.
4.   Mix in pasta and a little pasta water and toss until well coated, allow to simmer 2 to three minutes until sauce thickens. Turn off heat and mix in asparagus and parsley until well coated. If sauce is too thick, add small amounts of pasta water until you reach desired consistency. Serve with more grated Parmesan, cracked black pepper, and red pepper flakes.
Serves 4

Enjoy!

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