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Wine and Food: Recipes

Oakwood Grilled Asparagus with Olive oil and Pecorino Romano

4 oz frisee, cleaned and dried
1 bunch fresh asparagus, bottoms trimmed and peeled
2 oz olive oil
sea salt
1 oz Champagne vinegar
1 oz citrus infused olive oil (recipe follows)
A few shavings of Pecorino Romano cheese

Brush the asparagus spears with olive oil, sprinkle with salt and place on the grill. Mark the sides and remove from heat. While the asparagus is cooking, toss the frisee with the Champagne vinegar and a pinch or so of sea salt. Place the frisee on four plates, place the grilled asparagus on top, garnish with the cheese and finish with a few drops of infused olive oil.

Serves four

Citrus Infused Olive Oil

1 750 ml bottle of Extra Virgin Olive Oil
The zest of one lemon and one grapefruit
2 sprigs of rosemary
1 sprig of oregano
1 sprig of parsley
4 black peppercorns

Muddle the herbs and pepper together gently. Place the herbs, pepper and zest into the olive oil and let stand for at least one week before using.