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By lightly blanching the vegetables in this variation on the classic pasta dish, you'll soften some of the sharp flavors that make fresh produce a wine-matching challenge. Asparagus is notoriously tough to match with wine, but the fresher and thinner the spears, the better they'll get along with just about any light-bodied white.
For the full article, check out the new issue of Wine Spectator, on newsstands March 15, 2007.
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