One of my all time most popular recipes. An absolute symphony of spring.
Ingredients
1 bunch asparagus, woody end trimmed off
Half a ball of burrata
20g wild garlic leaves, washed
20g basil leaves, washed
40g good quality olive oil
30g hazelnuts, toasted (plus more chopped for garnish)
20g Parmesan
Zest and juice of half a small lemon
Looking for substitutions?
Switch the burrata for buffalo mozzarella or ricotta.
If you can’t get hold off wild garlic sub it with more basil, rocket/arugula or other soft herbs like parsley and add in half a clove of garlic to the recipe.
Hazelnuts can be swapped for other toasted nuts or seeds that you like – almonds, sunflower seeds or pine nuts would all work well.
Parmesan can be swapped for Pecorino Romano or Grana Padano.
Add in some cooked double podded broad beans to the plate for variety.
Recipe
1. Bring a large pan of salted water to a rolling boil and cook the asparagus for 2-4 minutes depending on thickness and drain
2. Blend the olive oil, wild garlic, rocket, lemon, hazelnuts and Parmesan in a food processor until roughly smooth
3. Plate the asparagus, top with burrata in blobs, pesto, hazelnuts, salt & pepper to taste
Tips
You can either buy toasted hazelnuts or toast blanched hazelnuts yourself – to do this place them on a tray in a medium-low oven (170c) and cook until just golden – around 15 mins. Make sure to check on them regularly as they burn and become bitter so quickly.
I like to use a blender or food processor to make the pesto for ease, but using a pestle and mortar if you have time does bring out the flavour best.
If your wild garlic has flowers attached pick them, wash them and sprinkle them over the plate for a pretty garnish.
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