It’s no secret that co-founders Arden & Margaux spend a majority of their free time in the kitchen. The perfect food pairing always takes a wine to the next level, it’s about the full experience after all. One of Margaux’s new go-to’s for the Spring is a Vinho Verde that’s 100% Loureiro from the Minho region in Portugal. The locals describe their white wines as “needle point” because of their racy acidity which makes them excellent food wines. While on the hunt for the perfect side to pair with her new fave, Margaux was inspired by Melissa Clark’s recipe in NYT Cooking, she tweaked it and made her own below:
Margaux’s Asparagus, White Bean & Feta Spring Salad
1 8oz can on White Beans (drained & rinsed)
1 lb of Asparagus (blanched)
1 Lemon (zest & juice)
Dash of White Wine Vinegar
2 Garlic Cloves (peeled)
½ cup Olive Oil
Fresh Mint, Basil and Parsley (whatever fresh herbs you have in the fridge)
Feta Cheese
Red Pepper Flakes (optional, but highly suggested)
Salt & Pepper
Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
In a blender or food processor, combine the olive oil, lemon zest and juice, vinegar, garlic, 1 teaspoon salt, pepper, red pepper flakes, and process until garlic is chopped.
Chop your fresh herbs and in a large mixing bowl, gently toss together beans, asparagus, 3/4 of the herbs and dressing. Taste and add more lemon juice or salt if needed.
Transfer to a serving dish, garnish with feta and remaining herbs, serve with fresh grilled shellfish (lobster tails or shrimp kabobs) and pour yourself a nice big glass (or 2) of 2018 Quinta do Ameal Vinho Verde Loureiro. Enjoy!
