Asparagus is what’s called a wine-challenged food.  Certain compounds found in asparagus are responsible for its grassy, sometimes sulphurous aromas and flavours can clash with wine, turning it metallic and bitter.  The best bet is generally found to be Sauvignon Blanc. This grape typically produces crisp, refreshing and mouth-watering wines full of aromas and flavours including gooseberry, green peppers, freshly cut grass, and minerals.  The wine’s green fruit flavours and grassiness make it match and not clash with the dish.  I tried a fresh and fruity Durbanville Hills Sauvignon Blanc and found it matched really well.  Drostdy-Hof does a good Sauvignon Blanc which is another option. Prep time – 5 minutes, Cooking time – 45 mins Ingredients for four people Part one – the risotto base 1 litre…