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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 (-inch) slices  ciabbata bread, toasted
    2 tsp  loosely packed lemon zest from 1 lemon
    1  garlic clove, grated or pressed
     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

Instructions:

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
caramelized.

--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.

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