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Asparagus with Parmesan Aioli

Perfect for spring in California, this asparagus recipe paired beautifully with the Belle Blanc and our Viognier. Thanks again to Chef Liz Thompson at for creating this recipe to complement our wines. Photo by Andrew Flinn. Download Recipe PDF


1 lb. of Asparagus, steamed ( approximately 12 – 15)
1 Medium Sized Tomato, diced
1 tbsp. Parsley, chopped ( for garnish)
Fried Onions for garnish (available in supermarkets ready made)

Parmesan Aioli

1 cup Homemade Mayo or store-bought
3 ounces Parmesan Cheese, grated
2 tablespoons Flat Leaf Parsley, finely chopped
1 tablespoon Grainy Dijon mustard
1 tbsp. Crushed Garlic
1 tbsp. Olive Oil

How To Make

Place all ingredients in a food processor with the blade attachment. Process for no more than 30 seconds and check; you want the aioli to still have the texture of the parmesan cheese
Put asparagus spears on a plate
Put a heaping tablespoon of aioli on top of asparagus
Garnish with diced tomatoes on top of asparagus spears and on plate and top asparagus spears with a tablespoon of fried onions