Green asparagus with burrata and wild garlic pesto

Green asparagus with burrata and wild garlic pesto

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"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
tbsp
olive oil
½ tsp
salt
½ tsp
maple syrup
200 g
burrata cheese
1 dashes
lemon juice
1 pinches
lemon zest
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

    • 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

    • 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!

    Green asparagus with burrata and wild garlic pesto

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