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Asparagus, burrata, wild garlic & hazelnut pesto 💚
Recipe
1 bunch asparagus
Half a ball of burrata
20g wild garlic, washed
20g rocket/ arugula, washed
40g olive oil
30g hazelnuts, toasted (plus more roughly chopped for garnish)
20g Parmesan
Zest and juice of half a small lemon
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, pesto & hazelnuts, salt & pepper to taste
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