2109 Luminous Oak Knoll Chardonnay
 

Luminus, meaning “light” in Latin, naturally represents the radiance of this exceptional Chardonnay. Like the brightness and purity the name conjures, Chardonnay from the Oak Knoll district is distinct for its uncommon focus. Big Ranch Vineyard offers fruit known for its elegance and balance. Winemaker Mark Beringer has always gravitated towards this acid driven, crisp and pleasing, food-friendly style of Chardonnay.

Asparagus Tart

INGREDIENTS:

• 1 Tbsp all-purpose flour
• 1 sheet frozen puff pastry
• 1 cup mascarpone
• 1 ½ tsp kosher salt
• 1 large egg, beaten
• 1 lemon, zest finely grated 

• 1 Tbsp fresh chives, chopped
• 1 Tbsp fresh tarragon, chopped
• 1 lb pencil asparagus
• 1 Tbsp olive oil
• freshly ground black pepper

Directions:
Prep: 20 min | Cook: 25 min | Servings: 6 to 8
Preheat the oven to 400¡ F.
 

Line a baking sheet with parchment paper. Lightly flour work surface and roll out puff pastry to a 9 x 12 in. rectangle. Transfer to prepared baking sheet. Combine the mascarpone, 1 1/4 tsp of salt, flour, egg and lemon zest; then fold in the chives and tarragon. Spread over puff pastry, leaving a ¾ in. border. Make small cuts around border approx. 1 in. apart with the tip of a paring knife.

Toss the asparagus with olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so tips meet the edge. Do the same in the opposite direction with the remaining asparagus.

Season with the remaining ¼ tsp salt and black pepper. Bake until the border of the tart is deep golden and puffed, and top is lightly spotted golden brown, approx. 25 minutes. Let cool 5-10 min. and serve with lightly dressed greens.

ORDER YOUR BERINGER LUMINUS OAK KNOLL CHARDONNAY HERE