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and wine pairings from Bonde
Here we are in the first days of spring and at the door of the Easter celebrations. If the lamb is the king of Easter celebrations, it is not uncommon for the starter to be more difficult to choose. So, here's a simple recipe that celebrates all aspects of New England spring.
Serves 4 people
- 24 fresh and organic white asparagus
- 2 tbsp. tablespoons Vermont maple sugar (or Grade A-blonde maple syrup)
- 1 tbsp. Artisan cider vinegar
- 1 shallot, chopped
- A few sprigs of dill
- 1 orange, skin zested
- Salt, pepper to taste
Rinse the asparagus with clear water. Peel the asparagus on all their surfaces using a vegetable peeler. Cut off the bottom of the tail of the asparagus (about 1 ½”). Roll them in a drizzle of olive oil. Preheat the barbecue to medium-high heat, season (salt / pepper) the asparagus and grill them on each side for 7-8 minutes, until they begin to soften. Reserve.
In a bowl, combine maple sugar, vinegar, orange zest, olive oil, salt and pepper. Using a hand whisk, mix all the ingredients well until completely combined.
On a serving plate, place the bunched asparagus, then pour the vinaigrette over the still hot asparagus. Sprinkle the dill sprigs.
Serve with any of the following wines: