Red WinesWhite WinesRosé WinesSparkling WinesHealdsburg TastingsVirtual TastingsLunch TastingsWinemaker TastingsHelicopter TastingsTastings In Your AreaEvent CalendarClub Member EventsEpicurean KitchenCorporate EventsWine & Food TripsWine ClubsCheese ClubSpice ClubFree Shipping ClubCellar ClubMembers OnlyConciergeRecipe CollectionSpicesCheesesGourmet FoodTablewareEpicurean KitchenShopReleasesStoriesPressNewsroomBooksAbout UsOur WinesEmploymentFAQPolicyAppreciationShop
Asparagus & Crab Salad
Asparagus is practically equivalent to springtime so we have crafted a salad out of the bright green stalk topped with jumbo lump crab meat, tarragon vinaigrette and a sprinkle of Herbie’s Aleppo Pepper for extra zest.
Ingredients
Herbies Aleppo Chili Pepper
·
2 teaspoons
bunch large green asparagus
·
1
large eggs
·
2
pea tendril for garnish
·
For Crab Salad
·
lump crab meat
·
1 pound
crème fraiche
·
2 tablespoons
chopped parsley
·
1 tablespoon
minced shallot
·
1 tablespoon
lemon zest
·
1 tablespoon
For Tarragon Vinaigrette
·
golden balsamic vinegar
·
1/4 cup
dijon mustard
·
1 tablespoon
olive oil
·
1 cup
chopped fresh tarragon
·
1 tablespoon
salt and pepper to taste
·
Instructions
In a medium size sauce pot, boil lightly salted water. Once boiling, blanch green asparagus for 1-2 minutes. Immediately shock in ice water to cool.
Fill sauce pot back up with water, place in the 2 large eggs, and put back on high flame to boil. Once boiling, remove from heat and cover. Set timer to 10 minutes. After 10 minutes, remove eggs from hot water and place in ice water to cool.
Remove green asparagus from ice water, pat dry and slice stalk to portion smaller pieces. Set aside once cut.
Remove the 2 eggs from ice water, peel eggs and separate cooked egg white from cooked egg yolk. Press cooked egg yolk through a fine mess strainer. Set aside.
For crab salad mixture, combine all ingredients thoroughly and place in refrigerator.
For tarragon vinaigrette, place in a medium size mixing bowl. Whisk ingredients until combined and slowly drizzle in olive oil while continuing to whisk to emulsify. Season with salt and black pepper.
Assemble the salad with all of the prepared components. Garnish the top with fresh pea tendrils or another of your favorite leafy green for added freshness. Sprinkle Herbie’s Aleppo Pepper over to of crab mixture for added zest.
Crisp and elegant this light gold Sauvignon Blanc has the illusion of citrus and passion-fruit on the nose finishing with a lingering soft, dry melon on the palate.
This Ballerina Goat Gouda is a fabulous cheese unlike any other style of aged goat cheese. The sharp, salty flavors wrapped up with the extra tang of the goat’s milk works perfectly with our *Joy* Sauvignon Blanc.
This mild Italian blue cheese Blu del Monviso with a distinct taste and creamy texture is perfect paired with both white and red wines selected from our cellar.
Grossetano pure buffalo milk cheese is for an adventuresome palate. There’s an intriguing wildness to it that one can’t quite define. It is salty but not too salty, concentrated but not strong, with a tangy finish and a pleasant aftertaste.
Chèvre Gouda HoneyBee is made in the Netherlands from pasteurized goat's milk, with a drizzle of honey added to the pure goat milk producing a cashew-like nutty sweetness.
An extra-aged, four year-old Gouda with a rich butterscotch color and similar notes of flavor. Noord Hollander brings an intensity of flavor through the slow drying over the years which leaves a tangy, crunchy, salt-nut bite to this deliciously intense c
Il Crudo is a Tuscan pecorino made following an ancient recipe. The milk comes exclusively from the producer’s freely grazing animals and is used raw at a temperature that never exceeds 40°C, so as to fully preserve the aromas and flavors of the pasture.
This is a seasonal cheese, made in the fall from organic whole milk, washed in an organic white wine then rolled in dried herbs. Covered with field flowers, calendula, chamomile and Thai basil, the result is a delicious cheese, semi-firm, creamy and comp