As a chef, I always try to highlight seasonal products that encourage people to visit their local LI markets, find them, and cook with them. In this Asparagus with Burrata recipe, I’ll show you how it’s fun to present “new” ways to think of vegetables rather than just throwing asparagus on a grill and serving it with steak, which is also tasty!
Cuisine: Italian / New American
Prep Time: 25 mins
Cooking Time: 10 mins
Total Time: 35 mins
1 lb Local Asparagus
1/2 cup pine nuts, toasted
1/2 cup chives, minced
3-5 radishes, sliced thin
1/2 lb fresh Burrata (estimate 2 oz per person)
5T extra virgin olive oil plus more for sautee
3T white balsamic vinegar or chardonnay vinegar
1 lemon wedge
Salt and pepper to taste
GUIDE / INSTRUCTIONS
Line up asparagus on a cutting board and slice into small rings, anywhere from 1/8 to 1/4 of an inch wide. Stop slicing when you get to the asparagus tips and leave them whole.
Heat up a sautee pan with just enough olive oil to coat the bottom of the pan.
When it just starts to smoke, put in asparagus tips and leave undisturbed until they start to brown on the bottom.
Remove them from the pan and put into a large mixing bowl with the raw, sliced asparagus.
Add salt, cracked black pepper, pine nuts, chives, radishes, olive oil and vinegar and a few drops of lemon.
Mix very well, taste and adjust if it needs more salt, olive oil, vinegar or lemon.
- Divide mixture into four bowls, leaving some space in the center of each bowl.
Place the burrata in the center of each bowl and drizzle the burrata with olive oil, salt and pepper.
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