Even better than a soft, oozing egg with asparagus is asparagus with creamy burrata. I don’t take credit for the pairing, a friend made this appetizer for us the other day. It is, as you can see, radically simple, and swoonfully delicious. There isn’t much more to add.
Asparagus with burrata
Green asparagus
Burrata
Good olive oil
Flaky sea salt and freshly ground black pepper
Fresh herbs optional (basil, marjoram, mint)
Trim, wash, and peel the asparagus. **Peeling here is important for the asparagus to yield seamlessly to the burrata.**
In a pan large enough to hold the asparagus stalks, bring about 2 cm (1 inch) salted water to a boil. Cook the asparagus for 3 to 4 minutes — no more!
Strain out the asparagus and arrange onto a plate with the burrata. Drizzle some olive oil, season with salt and pepper, and sprinkle with herbs if using.
Basta!
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Nettle and Quince 
23 May 2017 at 20:47 |
Oh, yes.