Burrata with Charred Asparagus and Pistachio-Mint Gremolata

Burrata with Charred Asparagus and Pistachio-Mint Gremolata
Burrata with Charred Asparagus and Pistachio-Mint Gremolata | http://saltandwind.com I had a little staycation in Los Angeles last week where I caught up with family and friend – including a girls' night out, some culture at the Getty C...
Skill
Course
Cuisine
Ingredients
10
Hands-On Time
20 minutes
Total Time
20 minutes
Yield
-
Servings
4 to 6
Burrata with Charred Asparagus and Pistachio-Mint Gremolata | http://saltandwind.com
Skill
Beginner
Course
Appetizer
Cuisine
American
Ingredients
10
Hands-On Time
20 minutes
Total Time
20 minutes
Yield
-
Servings
4 to 6
Burrata with Charred Asparagus and Pistachio-Mint Gremolata | http://saltandwind.com

I had a little staycation in Los Angeles last week where I caught up with family and friend – including a girls' night out, some culture at the Getty Center, and perfecting my recipe for a Strawberry Moscow Mule

One of my favorite creations that came out of the weekend was this charred asparagus recipe. One of the great culinary truths (according to me) is that like bacon, burrata makes anything better -- so it's kind of hard to go wrong anytime burrata is involved. But, if I do say so, this Charred Asparagus with Mint Gremolata recipe is a particularly delicious appetizer andyou absolutely can't have it any other way but this with charred, sweet asparagus, fresh mint gremolata, and lemon olive oil.

Ingredients

  • 1 pound thin asparagus spears

    , woody ends trimmed and discarded

  • 4 tablespoons extra-virgin olive oil

    plus more for garnish

  • 3 tablespoons roasted, salted shelled pistachios

    or pine nuts

  • 10 to 12 (1/4 inch) slices ciabbata bread

    toasted

  • 2 teaspoons loosely packed lemon zest

    from 1 lemon

  • 1 garlic clove

    grated or pressed

  • 1/4 cup fresh mint leaves

    roughly torn or cut with sharp scissors

  • 8 ounces fresh burrata cheese
  • Sea salt

    for garnish

  • Freshly ground black pepper

Instructions

Bring a grill or grill pan to medium-high heat. Meanwhile, brush the asparagus with 2 tablespoons of the olive oil. Meanwhile, toast the pine nuts in a 350°F oven or in a small frying pan over medium heat until dark brown but not burned, about 5 minutes. Set aside to cool.

Tip

You could toast the pine nuts up to 2 days ahead of time; store covered at room temperature in an airtight container.

Brush the bread with the remaining 2 tablespoons of oil then grill the bread in the grill pan or toast it until golden brown, about 5 minutes total. Add the asparagus to the grill and briefly cook, turning rarely, until charred on the outside and just knife tender (exact timing depends on the thickness of your asparagus) but about 3 minutes for thin asparagus.

Tip

The toast could be prepared up to 12 hours ahead. Store it at room temperature in an airtight container until ready to use.

Set the asparagus aside to cool briefly and season with salt and freshly ground black pepper. Meanwhile, combine chop the pistachios (not necessary if using pine nuts) then combine stir together with the lemon zest, and garlic. Gently stir in the mint, drizzle with a bit of oil and set aside.

To serve, place charred asparagus on a plate with burrata, scatter gremolata over the top, drizzle with olive oil and a dash of salt and serve.

Tip

If you have a good quality infused oil, consider using it here for garnish. I like using a Meyer lemon oil with this dish.

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/88-Burrata-with-Charred-Asparagus-and-Pistachio-Mint-Gremolata-Recipe

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