June 21, 2014 10:32 am

Spring Salad of Asparagus and Alliums: Goat Feta and Salsa Verde


Jennifer Schell – The Butcher, The Baker, The Wine & Cheese Maker

An Okanagan Cookbook

Here’s a super simple wine country recipe to pair with those newly released 2013 Sauvignon Blancs from the delicious Okanagan!


1           bunch of asparagus – blanched & chilled or grilled & served warm

1 C.        salsa verde

1/3 C.    Carmelis goat feta – diced

3 T.        pickled shallots

Story continues below

Pickled Shallots

1 T.        white sugar

2 T.        white wine vinegar

¼ C.        white wine – [ yes, yes, you have to put some in a pot ! ]

¼ C.        water

pinch of salt

pinch of ground turmeric

2             shallots – peeled and coarsely chopped

Salsa Verde

1             garlic clove finely chopped

1 T.        capers – finely chopped – or substitute pickled garlic scapes

1 T.        cornichons – finely chopped

1 T.        Dijon mustard

2 T.        white wine vinegar

¼ C.        extra virgin olive oil

3 T.        chopped flat leaf parsley

3 T.        chopped chives

1 T.        chopped tarragon

pinch or ground cumin

sea salt and freshly ground black pepper to taste


Asparagus – In a large pot of rapidly boiling salted water, blanch the asparagus for 1.5 – 2 minutes depending on thickness. Once blanched remove the asparagus and immediately place in a bowl of ice water to cool. Open a bottle of your favourite Okanagan Sauvignon Blanc and let the asparagus cool while you have a glass. Drain the asparagus and reserve in the refrigerator. Alternately you could lightly toss the asparagus in olive oil, season and grill it.

Pickled Shallots – Peel and coarsely chop 2 shallots. Combine the sugar, vinegar, white wine and water in a small saucepan. Stir in the salt and turmeric then add the shallots and bring the contents just to a boil then remove the pan from the heat and let cool, then chill in the refrigerator.

Salsa Verde – In a small bowl whisk together the Dijon mustard, white wine vinegar and extra virgin olive oil. Season with the ground cumin, sea salt and freshly ground black pepper. Stir in the chopped garlic, capers and cornichon, check seasoning and reserve. Coarsely chop all of the fresh herbs and add to the sauce just prior to service to preserve their colour and fresh flavours.

Service – When ready to serve place the asparagus on a platter and sauce liberally with the salsa verde. Top with the diced goat feta and pickled shallots. Garnish with thinly sliced radishes and fresh herbs.






Report an error


Want to discuss? Please read our Commenting Policy first.