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Asparagus with Burrata and Charred Garlic
Ingredients
Scale
- 1/4 cup pine nuts
- 4 tablespoons olive oil, divided
- 3 cloves garlic, roughly chopped
- 1 bunch asparagus, ends removed
- 4 oz Burrata
- 1/2 lemon, zested
- 2 to 3 tablespoons tarragon
- 2 to 3 tablespoons marjoram
- Maldon salt and cracked pepper
Instructions
- Toast the Pine Nuts
Heat a pan over medium heat and add the pine nuts. Toast for 3 to 4 minutes, stirring occasionally. Be careful, as they can burn quickly. Once toasted, remove them from the pan and set aside. - Cook the Garlic
In the same pan, add 2 tablespoons of olive oil. When the oil is hot, add the chopped garlic and cook for a couple of minutes, until the garlic is golden brown but not blackened. Remove the garlic and set aside. - Cook the Asparagus
Clean the pan and heat it over medium. Add the remaining olive oil. Once the oil is hot, add the asparagus. Cook undisturbed for 3 to 4 minutes. Turn the asparagus using tongs and cook for an additional minute. If the asparagus is still too crunchy, add a tablespoon of water to the pan, cover with a tight-fitting lid, and cook for 1 minute to steam the asparagus until tender. Remove and transfer to a serving dish. - Assemble the Dish
Top the asparagus with burrata, toasted pine nuts, tarragon, marjoram, and lemon zest. Drizzle with a little olive oil, and season with cracked pepper and Maldon salt. Enjoy!