Asparagus with burrata

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Even better than a softly 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.

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Asparagus with burrata

Green asparagus
Burrata
Good olive oil
Flakey 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 into 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!

Related posts
Green asparagus salad  **  Asparagus soup **

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