From the grapevine...
The Swindon guide to wine and spirits 


Asparagus pasta with lemon
Serves 4

240 g asparagus
350 g penne or egg tagliatelle
Salt and black pepper
50 g unsalted butter
100 ml double cream
Grated zest and juice of one lemon
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped flat leaf parsley
Grated Parmesan to serve 

Snap off the bottom tough or bendy ends of the asparagus.  If the stems are quite chunky, pare off a thin layer of stalk at the stem end with a potato peeler.
Cut the stalks at an angle, leaving the tips whole.
Steam or boil the asparagus for 7 to 8 minutes until tender but still crisp.  Rinse in cold water and drain.
Cook the pasta in salted boiling water until "al dente". 
While you're cooking the pasta, warm the butter and cream in a pan over a gentle heat and simmer for a couple of minutes. Add the cooked asparagus and the lemon juice and zest.
Take off the heat and leave for five minutes for the flavours to blend.
When the pasta is cooked, drain all but a tablespoon of the cooking liquid, add the olive oil, and combine with the asparagus and lemon sauce.
Stir, season and serve with plenty of chopped flat leaf parsley scattered on top, and a bowl of grated Parmesan

Matched with 

Three Choirs Bacchus 2013 (£13.15) - Available from Three Trees farm shop, Chisledon and online at  three-choirs-vineyards


One pack of sausages (spicy is good)
One red onion - peeled cut into quarters
One red pepper - peeled cut into slices
2 tbsp ketchup
2 tbsp olive oil
1 tbsp brown sugar
Drizzle of honey
Juice of half a lemon
2 garlic cloves
Pinch paprika

Mix the onions, peppers and sausages in the oil and roast at 220 degrees for 20 minutes.
In a dish, mix together the remaining ingredients, pour over the roasted mixture and cook for a further ten minutes.

Matched with 

Riesling Vieilles Vignes 2013 - Cave de Hunawihr
from Majestic
Price: (£12.99, or £9.99 on a mix six).