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Grilled Asparagus and Burrata with Wild Garlic Pesto

Grilled Asparagus and Burrata with Wild Garlic Pesto
Serves 2
Enjoy this dreamy burrata dish as a shared appetizer or light meal. If you don’t have a food processor, use an immersion blender to make the pesto.
  1. ½ cup wild garlic leaves
  2. ¼ cup fresh parsley
  3. ¼ cup fresh basil
  4. 4 teaspoons fresh tarragon
  5. ¾ cup grated Pecorino Sardo cheese
  6. cup grated Parmigiano Reggiano cheese
  7. ¼ cup pine nuts, toasted
  8. 1 tablespoon lemon juice
  9. ½ cup plus 2 tablespoons extra-virgin olive oil
  10. Sea salt, to taste
  11. Freshly ground black pepper, to taste
  12. 10 asparagus spears
  13. 4½ ounces burrata
  14. Sliced sourdough bread, to serve
  1. ►Add wild garlic, parsley, basil, tarragon, cheeses, pine nuts, and lemon juice to a food processor and pulse for a few seconds until smooth. (If using an immersion blender, add ingredients to a large bowl.) Slowly add olive oil to mixture with food processor on low speed until mixture is
  2. smooth. Season with salt and pepper and refrigerate.
  3. ►Bring a pot of salted water to boil. Meanwhile, prepare an ice bath. Snap asparagus in half and discard lower halves. Boil asparagus for 2 minutes, then immediately transfer to ice bath.
  4. ►Warm a cast-iron grill pan over medium-high heat. Add cooked asparagus and bread and lightly char, about 2 to 3 minutes on each side.
  5. ►Place bread on plate, drizzle with olive oil, add asparagus, and top with burrata. Season with salt and pepper. Drizzle with wild garlic pesto.
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