Rebecca Weger

It appears that when you cook it, purple asparagus turns green. That sort of takes all the fun out of having purple asparagus.

We assumed this was our last asparagus for the season, although if we get a bonus week we won’t complain. We decided to go for a redux of a new-to-us recipe we tried earlier this season and if anything it was more delicious than last time. Sweet and sour tofu (Joseph found the recipe online), black bean garlic asparagus (from “Passionate Vegetarian” by Crescent Dragonwagon) and rice (by us, more nights than most folks can imagine).

As we were moving into the last lap of the cooking race I suddenly remembered we had no wine. None. I headed over to Red Feet Wine Market and announced I had a wine crisis. I was assured they were there to help. “Chilled. White. Not too fruity. Not too floral. Must go with sweet and sour tofu and spicy asparagus.” “Not a problem. Oh, asparagus. This one’s a little more grassy and will be nice with that.” Cono Sur 2008 Sauvignon Blanc from Chile. And they were right. We’re not big white wine drinkers normally, but that bottle is more than half empty.