Burrata cheese with fresh asparagus is a springtime pleasure. Serve with a rocket salad and chargrilled sourdough bread which has been brushed with extra virgin olive oil before grilling. If you're feeling a bit fanciful, blanch a few chives to tie around the knot.
|¼ cup||Olive oil, plus extra for rubbing|
|3 Tbsp||Lemon juice, or chardonnay vinegar|
|1 tsp||Dijon mustard|
|1 tsp||Liquid honey|
|16||Asparagus spears, use thick spears, bottom of each stem snapped off (Main)|
|4 handfuls||Rocket leaves|
|160 g||Burrata cheese (Main)|
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- Heat a barbecue grill or chargrill until hot.
- Place oil, lemon juice, mustard and honey in a screw top jar with a little salt and freshly ground black pepper. Shake well and adjust seasoning to taste.
- If you like to, use a vegetable peeler to lightly peel the asparagus stems or just peel away the spikes. Rub asparagus with a little oil and season. Place on the hot grill and cook, turning regularly until black grill marks appear. Use the point of a small sharp knife to check if the asparagus is just tender. Remove from grill and place in a loose pile on a large platter.
- Dress the rocket with enough vinaigrette to moisten and place alongside the asparagus. Place on the fresh burrata and serve with extra vinaigrette. When you slice open the fresh burrata, a creamy centre flows out.