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 Watercress, Asparagus and Shaved Asiago with a White Truffle Oil Vinaigrette
Pairs with HALL Napa Valley Sauvignon Blanc
Serves 6-8

INGREDIENTS

2 lbs Green Asparagus- trim cut ends
3 bunches regular watercress- roots cut off and course stems discarded
8 ounces asiago (shaved into thin slices with a vegetable peeler)
¼ cup sunflower seeds- toasted

Vinaigrette:
3 TBSP white truffle oil
½ cup good extra virgin olive oil
¼ cup Meyer lemon juice
Salt
Black pepper

METHOD

1) Blanch the asparagus in boiling salted water until just tender ( about 4 minutes), drain and plunge into ice cold water to stop the cooking completely.

2) In a glass bowl, whisk all the ingredients for the vinaigrette together.

3) Heat a large pan over medium-high to high heat until smoking hot. Add a tablespoon of olive oil along with the asparagus.  Continuously turn asparagus in the pan for approximately one minute just until it gets some charred coloring-- this will lend a great smoky flavor to the dish. Remove from pan and rest until cooled to room temperature.

4) Toss the watercress in a minimal amount of the dressing—just enough to lightly coat.

To Serve:
Spread the dressed watercress on a plate, top with the spears of asparagus and shaved asiago. Drizzle the vinaigrette over and finish with the toasted sunflower seeds.

Enjoy with HALL Napa Valley Sauvignon Blanc.
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