Need some spring recipe inspo? Here, Chef Tim MacKiddie of Jackson-Triggs winery shares a recipe which uses one of the earliest and tastiest crops indicating that spring has sprung.
Asparagus is actually a perennial and the tender spears are shoots. When shopping, look for bright green stalks with tightly closed, compact tips. Jackson-Triggs Reserve Sauvignon Blanc VQA is the perfect match with its citrus, grassy and gooseberry aromas and bold, refreshing taste.
Serves 6
1 large bunch of asparagus
1/4 cup olive oil
Salt and pepper
1 cup goat cheese aioli (recipe below)
1 cup crispy shallots (available at most Asian grocery stores)
• Preheat your BBQ to high heat.
• Break off the bottom of the asparagus stalk, roughly 1" from the base. This lower portion of the stalk is "woody" and needs to be removed. Clean the asparagus by rinsing in cold water and drain.
• In a large bowl, toss the asparagus in olive oil and season with salt and pepper.
• Grill over high heat for roughly 4 minutes, or until just tender.
• Remove from grill and cut into bit size pieces.
• To finish, top the asparagus with crispy shallots and serve with goat cheese aioli on the side.
Goat cheese aioli
1 egg yolk
2 tbsp white wine vinegar
1/2 cup olive oil
1/4 cup fresh goat cheese
1 tbsp roasted garlic
1/2 lemon, juiced
Salt and pepper to taste
• Add yolk, vinegar and 1 tsp of warm water to a food processor.
• Turn the food processor on low and begin to add the olive oil slowly, in a very thin stream.
• Next add goat cheese, garlic and continue to blend until well combined and smooth.
• Season with lemon juice, salt and pepper.
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