A thin slice of prosciutto di Parma would be a welcome addition to this dish, simply served alongside or draped over the top, hiding the jewel of a salad hidden beneath.–Chester Hastings
LC Burrata Bling Note
If you’ve stepped inside a cheese shop lately, chances are you’ve witnessed burrata–and America’s crush on it. Those of you who’ve actually had the pleasure of tasting the ridiculously rich, unthinkably creamy kin to fresh mozzarella can understand why we’re crushing. Words can’t quite describe it, you’ll just have to try it. And if you’ll excuse us, we’re going to indulge in some go-weak-in-the-knees burrata bling before we succumb to the ain’t-got-no-burrata blues.
Burrata with Asparagus Recipe
- Quick Glance
- 30 M
- 30 M
- Serves 4
- 2 tablespoons golden raisins or sultanas
- 8 ounces slender spring asparagus
- 2 tablespoons pine nuts
- 1/2 cup best-quality extra-virgin olive oil
- 6 saffron threads (optional)
- Salt and freshly cracked black pepper
- 1/4 cup fresh bread crumbs
- 2 balls (roughly 6 ounces each) burrata cheese
- 4 slices prosciutto di Parma (optional)
- 1. Soak the golden raisins or sultanas in enough warm water to cover for at least 5 minutes. Drain the plumped fruit and pat dry.
- 2. Cut the woody ends off the asparagus spears and discard. Fill a large bowl halfway with ice water. Bring a pot filled with plenty of salted water to a boil. Plunge the asparagus into the boiling water and cook just until the spears are tender and barely beginning to give when pinched where the tip begins, 2 to 4 minutes, depending on the thickness of the spears. Be careful to not overcook the asparagus. Plunge the asparagus into the ice water to stop the cooking. Drain the asparagus and pat thoroughly dry. Cut the asparagus on the angle into pieces roughly resembling penne pasta.
- 3. In a large, dry skillet over low heat, warm the pine nuts until lightly toasted and fragrant, shaking the pan occasionally. Transfer the pine nuts to a plate to cool.
- 4. Heat 1/4 cup of the olive oil in the skillet over medium heat. Add the bread crumbs and cook, shaking the pan vigorously, until the crumbs are light golden and crisp, about 1 minute. Transfer the crisped bread crumbs to a plate to cool.
- 5. In a large bowl, combine the drained plumped fruit, the asparagus, pine nuts, saffron, if using, and 2 tablespoons of the olive oil. Season with salt and freshly cracked black pepper.
- 6. Cut each burrata ball in half and place one half on each of 4 plates, cut side down. Strew the asparagus mixture on top of the burrata, sprinkle with the crisped bread crumbs, and drizzle with the remaining extra-virgin olive oil. If desired, drape each salad with a thin slice prosciutto di Parma. Serve cold or at room temperature.
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Burrata with Asparagus Recipe © 2011 Chester Hastings. Photo © 2011 Joseph De Leo. All rights reserved.
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