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Grilled Green & White Asparagus & Old Fashioned Aioli
by Didier Ageorges, Executive Chef Chalk Hill Estate Winery

An excellent first course, this dish delights with its mellow flavors of pumpkin, sage and almonds. Not only is this dish nutritious, but any extra tortellini can be frozen.

Pairing: Sauvignon Blanc

Servings: 6

2 pounds white asparagus, peeled
2 pounds green asparagus
Green garlic for garnish

Marinade for Asparagus
3 garlic cloves, chopped
1 ounce olive oil
A few sprigs of fresh thyme
Salt & pepper

4 garlic cloves
1 pinch of salt
1/2 teaspoon fresh lemon juice
1 1/2 cup extra virgin olive oil

Aioli Sauce: Place the garlic and salt in a mortar.  Using the pestle, smash the garlic cloves to make a paste.  Add the lemon juice.  Drop by drop, add the olive oil while continuing to crush the paste with the pestle.  Allow the oil to drop slowly and steadily while turning the paste in a slow, continuous, circular motion.  The sauce should have the consistency of a thick mayonnaise.

Asparagus: Tie the white asparagus into a bunch using butcher twine.  Blanch in salted boiling water for 2 minutes.  Cool down in ice.  (The green asparagus does not need to be blanched.) Combine the marinade ingredients then add to asparagus and toss.  Grill the asparagus over medium high heat.  Sprinkle with chopped green garlic and serve with aioli. Steeped in vibrant colors, this dish is springy, simple and delicious.  

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