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Asparagus and burrata
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|Charred Asparagus with Burrata & Pistachio-Mint Gremolata From Salt & Wind Ingredients:|
|1 pound||thin asparagus spears, woody ends trimmed and discarded|
|4 Tbsp||extra-virgin olive oil, plus more for garnish|
|3 Tbsp||roasted, salted shelled pistachios, (or pine nuts)|
|10 to 12 (¼-inch) slices||ciabbata bread, toasted|
|2 tsp||loosely packed lemon zest from 1 lemon|
|1||garlic clove, grated or pressed|
|¼ cup||fresh mint leaves roughly torn or cut in a chiffonade|
|8 ounces||fresh burrata cheese*, (or use mozzarella)|
|Sea salt for garnish|
|Freshly ground black pepper|
Bring a grill (or pan) to med-high heat. Brush asparagus with olive oil and salt.
Meanwhile, toast the pistachios (or pine nuts) in a dry skillet over medium heat until brown but not burned, about 5 minutes. Set aside to cool.
Add asparagus to the grill pan and cook, turning rarely, until charred on the outside and just knife tender;**(exact timing depends on the thickness of your asparagus) but about 3 minutes for thin asparagus. Season with salt and freshly ground black pepper and set aside.
Brush the bread with olive oil, then grill in the grill pan; or, toast in oven it until golden brown.
Meanwhile, finely chop the pistachios (not necessary if using pine nuts); then combine with the lemon zest and garlic. Gently stir in the mint, drizzle with a bit of oil and set aside. (You may pulse in a mini processor if preferred.)
To serve, place crostini on a plate, top with burrata and asparagus; scatter gremolata over the top and add dash of salt; serve immediately.
Notes: ?*Fresh mozzarella cheese is a semi-soft Italian cheese made from cow or
water buffalo milk. Burrata cheese is mozzarella that's formed into a pouch and
then filled with soft, stringy curd and cream.
**Or, you can roast it, oiled & salted, in the oven at 375 until cooked and slightly
--If you have a good quality infused oil, such as Meyer lemon, consider using it
for garnish. You may make crostini a few hours ahead and store in airtight container, and the nuts can be toasted 2 days in advance.