2010 Sauvignon Blanc, Paul Bosc Estate Vineyard

Grilled Asparagus Salad

Recipe Compliments of Matt Iley, Executive Chef of Hy’s Steakhouse, Ottawa

Ingredients

• 1 bunch Rochon Gardens white asparagus
• 1 bag spring mix greens
• 3 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp cracked black pepper
• 1tsp coarse salt
• 1 leek

Balsamic vinaigrette

• 5 garlic cloves
• 1 bunch fresh basil
• 1 cup olive oil
• 1/3 cup balsamic vinegar
• 1 oz honey
• ½ tsp coarse salt
• ½ tsp cracked black pepper

Turn oven on to 350°F. Peel garlic cloves lightly and coat with oil. Bake in oven until golden brown. Mince garlic and basil in a food processor. Add honey and balsamic vinegar to mix. Slowly add oil to mix until it’s all incorporated. Season to taste with salt and pepper. Set aside.

Trim the ends off the asparagus. Mix the oil, balsamic vinegar, salt and pepper. Toss the trimmed asparagus in the mixture. Coat the asparagus liberally with the marinade, then grill the asparagus. The asparagus should still be firm when done Make sure you keep moving the asparagus around the grill as you do not want to over char it. Remove from the grill and set aside.

Trim and wash leek. Cut into long strips. Blanch leeks in boiling water or steamer. Once they have cooled, cut them length wise and grill them for 30 seconds on each side. Take 5 or 6 asparagus and tie them with a piece of leek. One bunch of asparagus should give you four to five portions

Assemble

Take a handful of spring mix and place on a plate. Lay one tied bunch of asparagus over spring mix (asparagus should be warm or at least room temperature). Drizzle balsamic vinaigrette over salad. Garnish with lemon wedge.

Sauvignon Blanc has gained popularity over the past couple of years probably because it’s fresh and easy drinking. The zip of acidity also makes it a versatile food wine. This Sauvignon Blanc is definitely a food wine. It has heft so I wouldn’t hesitate to pair it with grilled chicken and a mango salsa or ground turkey burgers with grilled pineapple.