Green asparagus with burrata and wild garlic pesto

Name: Green asparagus with burrata and wild garlic pesto
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: International
Ingredients: 2 lbs green asparagus; 5 tbsp olive oil; 1 tsp salt; 1 tsp maple syrup; 1 lb burrata cheese; 2 dashes lemon juice; 2 pinches lemon zest; 5 tbsp wild garlic pesto

Based on 1 ratings

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Stefanie Hiekmann

Contributor

www.instagram.com/stefaniehiekmann/

"This simple recipe is reminiscent of tomato mozzarella - but is much creamier and comes in a lukewarm spring version. Burrata tastes similar to mozzarella, but has a creamy filling. It is accompanied by crunchy green asparagus, pan-fried and lightly caramelized. All that's missing is a dash of wild garlic pesto vinaigrette and fresh bread! A tip: you can replace the green asparagus with white asparagus, zucchinis, fennel, carrots or tomatoes. You can also swap the wild garlic pesto for basil pesto or a green pesto of your choice."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

400 g

green asparagus

2½ tbsp

olive oil

½ tsp

salt

½ tsp

maple syrup

200 g

burrata cheese

1 dashes

lemon juice

1 pinches

lemon zest

2½ tbsp

wild garlic pesto

Utensils

1 nonstick pan (large), 1 bowl

Nutrition per serving

Cal563

Fat71 g

Protein55 g

Carb4 g

Step 1/3
- 400 g green asparagus
Wash the green asparagus, peel the lower third if necessary and remove the woody ends.
Step 2/3
- 1½ tbsp olive oil
- ½ tsp salt
- ½ tsp maple syrup
- 1 nonstick pan (large)
Heat the olive oil in a large non-stick pan and fry the asparagus on all sides over a medium heat. Season with salt, add the maple syrup and lightly caramelize the asparagus. Fry the stalks for 6-8 minutes, depending on their thickness, until they are cooked but still slightly firm to the bite.
Step 3/3
- 2½ tbsp wild garlic pesto
- 1 olive oil
- 1 dashes lemon juice
- 1 pinches lemon zest
- 200 g burrata cheese
- 1 bowl
For the vinaigrette, mix the pesto with the olive oil, lemon juice and lemon zest until smooth. Serve the pan-warm asparagus with the burrata and drizzle with the vinaigrette. Serve with fresh toasted bread.
Enjoy your meal!