-Asparagus with a Shallot Vinaigrette Sauce

Suggested Wine Pairing: Ceja Carneros Chardonnay and Ceja Carneros Pinot Noir

Serves 8 people

Ingredients:

• 2 pounds fresh asparagus
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 2 shallots thinly sliced crosswise
• 2 garlic cloves finely chopped
• Pinch of sugar
• Salt to taste

Directions:

• Trim and rinse asparagus.
• Bring to a boil salted water in a medium size pot.
• Add asparagus to boiling water and cook for 2 minutes.
• Drain asparagus and immediately place in a glass bowl filled with ice water.
• Drain chilled asparagus and place in serving platter.
• Mix together olive oil, vinegar, shallots, garlic, pinch of sugar and salt.
• Sprinkle olive oil mixture to asparagus-ready to be served.