Asparagus with Burrata and Pistachio Salsa Verde

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Inspired by a dish at a favorite restaurant, the creamy cheese topped with a fresh herb sauce is punctuated with crunchy nuts and is so satisfying; I also adore the sauce on grilled seafood, especially salmon, or chicken.

Ingredients

  • Extra-virgin olive oil, 6 tablespoons (3 fl oz/90 ml)
  • Fresh basil

Method

  1. In a small bowl, mix the oil, basil, pistachio nuts, shallot, and lemon zest. Season to taste with salt and pepper.
  2. Bring a large frying pan three-fourths full of salted water to a boil. Add the asparagus, cover, and boil until the asparagus is just tender, 4–8 minutes, depending on the thickness of the asparagus. Drain well.
  3. Divide the asparagus amon