This springtime recipe is all about the produce. Make sure to use in-season asparagus and quality burrata to get the best possible eating experience.
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Serves
4
Black Olive
Capers
Fresh Basil
Sun-Dried Tomato
Lemon
Salt
Olive Oil
Asparagus
Slice of Sourdough Bread
Rocket
Burrata
Salt
Serves
4
Black Olive
Capers
Fresh Basil
Sun-Dried Tomato
Lemon
Salt
Olive Oil
Asparagus
Slice of Sourdough Bread
Rocket
Burrata
Salt
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Step 1.
Heat your grill to full power. Roughly chop the olives, capers, basil and sun-dried tomatoes and transfer to a bowl. Add a few scrapes of lemon zest, all of the lemon’s juice, salt, olive oil and mix well to make a dressing.
Step 2.
Trim the woody ends from the asparagus and then lay them onto a grill pan lined with baking paper. Drizzle with olive oil and salt.
Step 3.
Place the asparagus on a high rack right under the grill and cook for about 2 mins on each side until nicely browned.
Step 4.
Remove the asparagus from the tray and replace it with the sourdough, get that back under the grill until nicely toasted on both sides. Remove and cut into chunky croutons.
Step 5.
Halve the cooked asparagus, add to a big mixing bowl with the rocket and croutons and add a splash of the dressing you made earlier. Mix well.
Step 6.
Lay everything over a big plate, tear over the burrata and dot it around. Add a pinch of salt to the burrata and then spoon the rest of the dressing over everything. I like to finish with an extra little squeeze of lemon. Enjoy!
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