Asparagus and Avocado Salad with Orange-Hollandaise

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Last fall we visited Kluge Estate in Charlottesville, VA.

Here is the breakdown of three of the recently released wines. There are more.

Albemarle Sauvignon Blanc, a classic, is fruit forward with good acid so it’s good for warm weather and pairs well with the following foods: BBQ and grilled meats, fried chicken, veggies like asparagus and artichoke, and grilled shrimp.

Albemarle Viognier, a great alternative to the usual whites, Viognier is enjoying a lot of popularity lately. Try it with seafood, pasta with veggies, cold cuts, assorted salads and vegetarian dishes.

Albemarle Simply Red, a Bordeaux-style red blend, is an elegant wine that pairs well with pastas, beef, veal, stews and substantial salads.

This recipe goes well with the Albemarle Sauvigon Blanc.

Asparagus and Avocado Salad with Orange-Hollandaise

Hollandaise

4 egg yolks

1/2 lb soft (but not melted) Butter

1 lemon

Salt and Pepper

2 tbsp Orange Juice

Whisk the egg yolks and the orange juice together in a bowl over a pot of hot water until slightly thickened. Continue whisking, and add a little of the butter at a time (wait until the piece has melted before adding the next little piece). When all the butter has melted, season with the lemon juice, salt, and pepper. Keep in a warm space until you are ready to use.

Balsamic Vinaigrette

1 c Olive Oil

1/2 c Balsamic Vinegar

Salt and Pepper

Slowly whisk the vinegar into the oil and season with salt and pepper.

Method

Mixed Greens

Sliced Avocado

Asparagus (blanched till tender)

Hollandaise Sauce

Balsamic Vinegar

Toss the greens with the vinaigrette.

Place 5 slices of the avocado in the center and lay 3 pieces of the warm asparagus over the top.

Top with a little hollandaise.

Kluge Estate Winery and Vineyard
100 Grand Cru Drive
Charlottesville, VA 22902
434 977 3895