Asparagus, Burrata, Charred Lemon and Toasted Hazelnut Crunch
Whether you serve this asparagus burrata dish as a starter, side, or a light lunch, it feels like summer on a platter.
Equipment
Ingredients
- 1 large bunch fresh aparagus trimmed
- 1 lemon thinly sliced
- ½ lemon for juice
- salt and freshly ground black pepper to taste
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- ⅓ cup hazelnuts blanched and coarsely chopped
- ¼ tsp coriander seeds
- ¼ tsp ground cumin
- ¼ tsp sesame seeds
- 1 tbsp fresh mint chopped
- 1 tbsp Italian flat-leaf parsley
- pinches fleur de sel to garnish
- 8 oz burrata
Instructions
- Wash, trim and gently peel the stalks of the asparagus.
- Slice 1 lemon into thin slices.
- In a large skillet over medium heat, toast the hazelnuts, coriander, and sesame seeds. Once the hazelnuts are lightly browned, remove everything from the pan and coarsely chop to combine. Add all ingredients to a small bowl and add the ground cumin. Set aside.
- Heat 1 tablespoon extra-virgin olive oil in the skillet over medium heat until glistening. Cook the asparagus until tender, about 6 minutes, turning intermittently to sear all sides. Season with salt and pepper and remove from the heat.
- In the same skillet, add 2 tablespoons of butter. When melted, add lemon slices and cook until dark brown or charred on both sides. Remove from heat.
- On a platter, spread the burrata to create a bed for the asparagus. Season the burrata with olive oil, salt, pepper and a bit of the hazelnut crunch mix.
- Arrange the warm asparagus on top with charred lemon slices as garnish. Sprinkle everything with lemon, freshly chopped herbs, and the remaining hazelnut crunch.
- Serve immediately.
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