Veggie Recipes

Asparagus Salad

Vidalia Onion Pie


  • 2 pounds fresh asparagus (the thinner the stalks the better)
  • 2 teaspoons lemon juice or really any citrus fruit
  • 3 tablespoons extra virgin olive oil (or just kinda virgin olive oil is fine but it’s pretty rude to ask)
  • ½ tablespoon ground sea salt (table salt is fine but not as fancy)
  • ½ tablespoon ground black pepper
  • 1 clove garlic (or if you value your time and scent 1 teaspoon from a jar of minced garlic)
  • 3 ounces roughly shredded of fresh parmesan cheese (not the canned stuff …you animal)
  • 3 green onions


Step 1

Cut asparagus into bite size pieces and blanche it …no not the golden girl…I mean throw it in boiling water for just a couple of minutes until you can just barely poke a fork in it and then throw it in a pot of ice water to halt the cooking process.

Step 2

Chop the green onions as thinly as possible set aside a small amount of the greenest prettiest chops for later

Step 3

If you decided to get fresh garlic you need to chop it as finely as possible

Step 4

In a small bowl mix the lemon juice, olive oil, salt and pepper.

Step 5

Mix asparagus onions and garlic together with oil mixture.

Step 6

Sprinkle the parmesan cheese all over the top and then garnish with the set aside green onions

Step 7

Serve as a side, a snack or mix with any protein to make a wonderful main course.

Serves 4-6

Wine Pairing : Chardonnay, Chablis, Sauvignon Blanc, Riesling,Chenin Blanc

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