This is why we love the asparagus from down the road—it’s so fresh and good you can eat it raw. Feel free to add a poached egg and chunky croutons to make it a meal. Cedar Creek’s Estate saavy is delicious—hints of lime and grapefruit in the aromas and flavours, with lovely acidity, a gentle spirit and lots of fresh green herbaceousness to go head to head with the raw asparagus.
| 12 thin | asparagus spears, cleaned and trimmed |
| squeeze | fresh lemon juice (or orange if you don’t have lemon) |
| a long drizzle | extra-virgin olive oil (about ¼ c) |
| sea or kosher salt and freshly-cracked black pepper | |
| 3-4 | radishes sliced thin (if you have) |
| shaved or grated Parmigiano or goat cheese |
Make the vinaigrette. Squeeze lemon juice into a mixing bowl, add oil, salt and pepper and whisk to emulsify. Taste, it may need more oil or more juice, but it should be citrusy. Use a vegetable peeler to shave the spears into long strips but leave the tips whole. Toss shavings and asparagus tips in the dressing. Add radishes if using and turn on to two plates. Grate Parm over or add a dollop of soft goat cheese.
Serves 2.