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Grilled Asparagus and Burrata with Wild Garlic Pesto

Grilled Asparagus and Burrata with Wild Garlic Pesto

Alessandro Grano
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.
Servings 2


  • ½ cup wild garlic leaves
  • ¼ cup fresh parsley
  • ¼ cup fresh basil
  • 4 teaspoons fresh tarragon
  • ¾ cup grated Pecorino Sardo cheese
  • cup grated Parmigiano Reggiano cheese
  • ¼ cup pine nuts toasted
  • 1 tablespoon lemon juice
  • ½ cup plus 2 tablespoons extra-virgin olive oil
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 10 asparagus spears
  • ounces burrata
  • Sliced sourdough bread to serve


  • ►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
  • smooth. Season with salt and pepper and refrigerate.
  • ►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.
  • ►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.
  • ►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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