LPC’s Asparagus & Fresh Crab Soup – L’Aventure Winery

By Chloe Asseo, the General Manager at L’Aventure Winery

Wine Pairing: L’Aventure Estate Rosé 2020

When in the family there is a chef and a winemaker, it is only natural to create a fun recipe with a wine pairing. With the sunny days ahead, it made sense to create a refreshing, mouthwatering dish. Chef Julien Asseo, owner and chef of Les Petites Canailles, decided to pair our 2020 Estate Rosé which has a beautiful acidity with a cold Asparagus and Crab soup. A perfect pairing for a warm evening.

Ingredients

2 bunches of asparagus

1/2 of a lemon

Crab meat

Parsley (1 teaspoon)

EVOO ( 2 teaspoons)

2 bunches of chives

1/2 cup of grapeseed oil

2 bunches of asparagus, wash and trim off the bottom stems

Directions

Blanch asparagus in salted boiling water for 6 minutes, followed by an ice water bath. Reserve half a cup of the cooking water. Chop asparagus and put it in a blender with half a cup of the cooking water, 1/2 of a lemon juiced, salt, and pepper to taste. Put soup in the refrigerator to chill. You may use fresh or canned crab meat. Mix crab meat with the zest of one lemon, 1t chopped parsley, and 2t EVOO. Chive oil: 2 bunches of chives, 1/2 cup grapeseed oil in a blender – mix for one minute until smooth. Pour over cheesecloth and let drip for one hour. Oil should be bright green and keeps for one week in the fridge (freezes well too). Pour chilled soup in a bowl, garnish with lump crab meat mix and drizzle chive oil. Serves 4.