Side dishes are the key to making every meal a hit. They are essentially the glue that holds dinner together. Roasted asparagus is by far Spring's quintessential veggie and this mustard-dill vinaigrette just takes it up a notch! Now, having said that, asparagus can be the quintessential enemy of wine.
This vegetable is a member of the lily family and contains the sulfurous amino acid known as methionine. This chemical compound is the culprit that causes the notorious "asparagus-pee" effect known to many who can smell it, not everyone can. Lucky them.
When methionine is coupled with asparagus' already green and grassy flavors, it can make wine taste dank, metallic, thin and even bitter. Overall, it's not good.
The only way to work against this collision of taste buds is to prepare the asparagus a certain way or drink the right wine varietal with this wonderful Spring vegetable.