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Side Dish

Asparagus with Aioli and Garden Herb Salad

Serves 4
Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

Chef Brian Streeter shares his recipe for a classic dish for both spring and summer. Enjoyable with our Napa Valley Sauvignon Blanc.


2 lbs. large asparagus
1 T. salt

1 egg yolk
1 tsp. lemon juice
1 clove garlic
1 c. extra virgin olive oil

Herb Salad:
1 bunch flat leaf parsley, picked
1 bunch chives, cut into 1" pieces
8 basil leaves, torn
1 bunch tarragon, picked
1 tsp. lemon juice
2 T. extra virgin olive oil
1 radish, sliced thin
salt & pepper


Trim the ends off the asparagus. Tie them together with twine into two or three even bundles. Blanch the asparagus in salted boiling water for 3 to 5 minutes until tender. Remove the bundles from the water and place in a large bowl of iced water. Once cool, remove from the ice bath and untie the bundles. Place the asparagus on a towel to dry.


To make the aioli, place the egg yolk, lemon juice and garlic in a stainless steel bowl. Slowly whisk in the olive oil in slow steady stream to emulsify and thicken.

Herb Salad:

To make the herb salad, combine the herbs in a small bowl with the lemon juice and olive oil. Season with salt and pepper and toss to evenly distribute.

To Serve:

To serve, put approximately 6-8 spears of asparagus in the middle of a cold plate. Place a spoonful of the aioli on top of the asparagus and top with small bundle of the herb salad. Garnish with a few slices of radish.

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