Josh and I are a part of a wine club. It sounds a bit formal, but it is really just an excuse to hang out with good friends and share wine and food together. For the latest meeting, all of us brought Spanish tapas to share. I made up my own tapa including several of my favorite things: sautéed asparagus and goat cheese drizzled with agave nectar, wrapped in prosciutto, and embellished with a dried fig. Sometimes you put all of your favorite ingredients in one dish and it doesn’t turn out so great but in this case, all of the flavors coincided for a tasty little treat.

Some other tapas we shared at the party were croquettes, bruschetta, and an assortment of cheeses and dips. If you’d rather go out for tapas, I highly suggest Eva’s in downtown Salt Lake.

Here are a few other asparagus dishes for you to try this Spring:
Mediterranean Orzo Salad with Asparagus
Lemon Rice and Asparagus Soup
Asparagus and Brown Rice with Tahini Dressing