1 bunch asparagus, thin
2 radishes, diced
2 scallions, diced
1 bunch baby arugula
4 Tbsp Round Pond Meyer Lemon Olive Oil
2 Tbsp Round Pond Sangiovese, Nebbiolo & Petit Verdot Blend Red Wine Vinegar
3 tsp Meyer lemon juice
Freshly grated Parmesan cheese
Salt and pepper
Heat grill. Toss asparagus with 1/2 Tbsp Round Pond Meyer Lemon Olive Oil and salt and pepper. Grill 3-4 minutes, turning as needed. Remove and sprinkle with a little Round Pond Meyer Lemon Olive Oil, Round Pond Sangiovese Vinegar and 1 tsp lemon juice.
In the bowl, add radishes and scallions, toss with remaining Meyer Lemon Olive Oil, Sangiovese Red Wine Vinegar and lemon juice, salt and pepper to taste.
Place asparagus on top of arugula, top with radish mixture and sprinkle with Parmesan cheese.
Recipe by chef Jeffery Bernys, Napa Valley