Warm, spring weather has arrived in Napa and we’ve been craving seasonal, fresh vegetables. Green vegetables don’t always pair seamlessly with wine, unless you add the ingredient that makes everything better: cheese! Try this delicious and refreshing salad recipe as a side dish next time you barbecue, and pair with our delightful Sauvignon Blanc.
Shaved Raw Asparagus with Parmesan Dressing
2 pounds large asparagus
1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)
3 tbsp fresh lemon juice
2 tbsp warm water
¼ cup extra virgin olive oil
freshly ground pepper
fresh lemon zest for garnish
Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large serving bowl.
In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper, top with lemon zest and serve.