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Asparagus with Burrata and Pistachio Salsa Verde
Preparation info
- Makes
4
Servings - Difficulty
Easy
Appears in
Published 2013
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
- In a small bowl, mix the oil, basil, pistachio nuts, shallot, and lemon zest. Season to taste with salt and pepper.
- 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.
- Divide the asparagus amon
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