Burrata with Asparagus and pine nuts

  0

Creamy burrata with sweet spring-time Asparagus – served with pine nuts, sultanas and garlicky fried breadcrumbs. What more could you want?

 

Ingredients

250g Asparagus

2 tbs sultanas

2 tbs toasted pine nuts

6 threads saffron

120ml EV olive oil

Salt and pepper

1 clove fresh garlic

30g Panko breadcrumbs

1 – 2 large Burrata

Fresh prosciutto, to serve (optional)

Method

  • Snap the thick ends off the asparagus spears and lightly steam the tips in a basket steamer for 3 – 4 mins. Drop them into a bowl of iced water then dry them with a clean tea towel. Cut diagonally into thick slices and set aside
  • In a dry pan, toast the pine nuts quickly until golden-brown. Remove
  • Soak the sultanas in warm water for five minutes, drain and pat dry
  • In a large bowl, combine the asparagus, toasted pine nuts, sultanas, saffron and 2 tbs olive oil. Season well
  • Heat 60ml of oil in a medium-hot pan, add the sliced garlic clove and cook briefly to infuse oil. Remove the garlic then add the bread crumbs and toss vigorously until the crumbs are crisp and golden. Remove from the pan onto some paper towel
  • Divide the burrata onto each plate (careful not to waste any of the liquid interior), then top with the asparagus mix, breadcrumbs and prosciutto (if using)