Mini Blinis with Crème Fraiche and Grilled Asparagus
A picture perfect recipe featuring asparagus for springtime hosting that is delightful with Bartholomew Estate Sauvignon Blanc.
- 1 package of 12 pre-made mini blinis (can find at Whole Foods or similar market)
- 1 bunch of asparagus
- 1 tsp extra virgin olive oil
- Salt and pepper
- 1/2 cup crème fraîche
- Zest of 1 lemon, microbladed
- Shaved parmesan cheese to garnish
Remove blinis from package and place on sheet pan. Preheat oven to 325 degrees.
Ignite a gas grill, or light briquettes to high. Remove the woody stems from asparagus; right where it naturally snaps and breaks is the part to discard. Toss the asparagus spears with the teaspoon of extra virgin olive oil, and salt and pepper to taste. Place asparagus spears on the hottest part of the grill and cook until charred and just cooked through to tender. Remove from grill, let cool slightly then cut into two-inch sections. Place asparagus into a bowl and immediately zest the lemon, using a microblade, and toss to distribute. Set aside.
In another bowl, add crème fraîche and salt and pepper to taste. Whisk until crème fraiche is firm and soft peaks form. Set aside.
Place blinis in pre-heated oven for 3-4 minutes, or until just heated through.
Top each blini with a dollop of crème fraîche, followed with the asparagus. Add a bit of shaved parmesan cheese to garnish.
Pair with Bartholomew Estate Sauvignon Blanc
Recipe courtesy of Bryan Jones Catering