½ cup olive oil
3 bunches thick asparagus
2 zucchini, quartered lengthways
sea salt and freshly cracked black pepper
¼ cup basil leaves
¼ cup dill leaves
¼ cup mint leaves
2 tbsp tarragon, chopped
1 tbsp finely grated lemon zest
2 tbsp lemon juice
1 tbsp Dijon mustard
1 Preheat barbecue over high heat. Drizzle 3 tablespoons of olive oil over asparagus, zucchini and shallots and season with salt and pepper.
2 To make herb dressing, place lemon zest, lemon juice, Dijon and remaining olive oil in a large bowl, season with salt and pepper and mix to combine.
3 Grill asparagus, zucchini and shallots for 4-5 minutes or until charred.
4 Add vegetables to bowl of dressing while still hot. Sprinkle with fresh herbs and toss to coat. Serve immediately on a platter.
Asparagus and sauvignon blanc are culinary soul mates, each defined by their fresh, bright herbal flavours. However, the herb dressing in this recipe adds weight and texture to the simplicity of the grilled vegetables. The Amuse’s core of sauvignon blanc, augmented by grüner veltliner and its white pepper and honeydew melon flavours, has a splash of chardonnay to provide weight and structure.