This recipe for asparagus dressed in saffron and accompanied by a sunchoke goat cheese flan is a delightful culinary experience. The flan is prepared by whisking together 200 grams of heavy cream, 60 grams of soft goat cheese, 150 grams of peeled and cooked sunchoke, and 190 grams of egg, seasoned with salt and pepper. The mixture is baked in silicon muffin molds at 200°F for 10-15 minutes until set. For the saffron vinaigrette, sauté 150 grams of thinly sliced onion in 50 ml of olive oil, then add 20 saffron threads, 100 ml of apple juice, and 100 ml of ripe tomato water, allowing it to steep. The asparagus, trimmed and cut into bite-sized pieces, is sautéed in olive oil and seasoned with salt and pepper. Once cooked, it is cooled and tossed with the vinaigrette. To serve, the flans are placed on plates, allowed to reach room temperature, and garnished with the asparagus. This dish pairs beautifully with the 2023 Terroir Collection Border Vista Sauvignon Blanc from Mission Hill Family Estate.