A few weeks ago my local market had fresh asparagus on sale super cheap — a rarity these days — and although the spears were much slimmer than ideal, I couldn't resist buying a couple of bunches.
I used one of them to make this dreamy, creamy one-pan gnocchi with chicken and asparagus.
To make it I needed ¼ cup of white wine, but I didn't feel like opening (and then drinking) a new bottle. Scanning over the contents of my fridge I spied a bottle of dry vermouth and I had one of those light bulb moments.
I always keep vermouth on hand for cocktails. Why haven't I been cooking with vermouth all these years instead of opening a new bottle that may or may not get consumed before it starts to taste off?
Vermouth is wine.
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