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Enjoy with La Grande Dame 2018 (10–12 °C) for a pairing that is fresh, subtle, and refined.
Green Asparagus
Light Herb Emulsion
Finishing Touches
Preparation
1.Asparagus
Blanch the asparagus in lightly salted water for 2–3 minutes, until tender yet crisp. Immediately transfer to ice water, then drain and pat dry. Keep at room temperature to preserve their pure flavor.
2.Light Herb Emulsion
Blanch the spinach for 10–15 seconds, then chill and squeeze dry. Blend with basil, warm vegetable broth, olive oil, and plant milk until smooth, fluid, and airy. Season with fine sea salt and a touch of lemon zest or citrus powder.
3.Plating
Place one asparagus spear diagonally on each plate. Trace a thin line of herb emulsion alongside. Finish with a pinch of citrus fleur de sel, a few young shoots, and edible flowers for a fresh, elegant presentation.
La Grande Dame 2018 brings out the subtlety of blanched green asparagus. Its freshness, fine minerality, and delicate citrus notes enhance the vegetable’s natural sweetness and crisp texture. The light herb emulsion adds a silky, airy dimension, while a touch of citrus fleur de sel and edible flowers completes the dish with elegance and lightness. A fresh, precise, and refined pairing.
