Burrata, Asparagus, Meyer Lemon Vinaigrette, Pistachio Recipe
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Asparagus
Trim the tough ends off the asparagus and blanch them in boiling salted water for 2-3 minutes until bright green and just tender. Drain and immediately transfer to an ice bath to stop the cooking. Once cool, drain and pat dry.
- 2
Make the Vinaigrette
In a small bowl, whisk together the Meyer lemon juice, olive oil, honey, salt, and black pepper until well combined.
- 3
Assemble the Dish
On a serving platter, arrange the blanched asparagus. Tear the burrata into pieces and place on top of the asparagus. Drizzle the Meyer lemon vinaigrette over the top and sprinkle with chopped pistachios.
- 4
Serve
Serve immediately, either at room temperature or slightly chilled.
