| This recipe is liked by 0 person(s). |
Asparagus and burrata
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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 | |
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.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe