Camembert cheese completely melted forming the sauce leaving behind a few rinds for a burst of flavor.
Ingredients (for 2 small serving):
Onion, Sweet, one medium cut into small half moon wedges.
Asparagus, 8-10, woody bottom removed, bottom half peeled and blanched in salted water for few minutes. Cut in half.
Camembert cheese, 50grams (I may have used more), with rind left on cut into small wedges.
Olive oil 1tsp
Soy sauce, light colored, or "Usukuchi" 1tsp
Saute the onion in a small amount of olive oil for a few minutes until soft, add the asparagus and saute a few more minutes. Then add the cheese and light colored soy sauce. When the cheese melts, it is done. Season generously with freshly cracked black pepper.
We had this with Numanthia Termes 2012 (Tempranillo). The 2012 vintage did not get as high a score as the prior vintages but RP=90 is not too bad. This has been our favorite everyday wine from Toro, Spain. This wine cut through the richness of this dish. I think I may have to reduce either the amount of olive oil I use to saute the onion or the amount of camembert cheese next time; it was a bit oily. The soy sauce and camembert cheese are a really good combination, though. Finally, the addition of freshly ground black pepper made this dish.
P.S. We had several bottles of this wine. Some came from an on-line wine store and some came form a local wine shop. We opened a bottle one evening and it had a strange nose, almost chemical, but not "corked" smell. The taste was also terrible, thin and acidic and no fruits. For comparison, we opened another bottle of Termes which was good. We have to conclude that although it was not corked, the previous bottle was poorly handled/stored (not by us). We don't know which store this particular bottle came from. We ended up pouring the bottle out; our "Sink God" drank well that night. Unfortunately, we occasionally have similar experiences with other wines.