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Asparagus, burrata and pistachio salad with vincotto
Serves 6 Starters and mains
Ingredients
- 1kg asparagus spears
- 2tsp olive oil
- 200g burrata
- 300g vine-ripened cherry tomatoes, halved
- 50g rocket leaves
- 25g shelled pistachio nuts, chopped
- 15g parmesan shavings
For the dressing
- 3tbsp extra virgin olive oil
- 1tbsp vincotto or aged balsamic
- 2tsp white wine vinegar
Method
Trim the asparagus stalks and place on an oven tray, drizzle with the oil and season with salt and pepper. Cook on a hot griddle pan for 3-4 minutes, turning half way through until lightly charred. Transfer to a platter and set aside.
To make the dressing, whisk all the ingredients together in a bowl. Tear the burrata into pieces and arrange over the asparagus with the tomatoes, rocket and pistachios. Drizzle over the dressing and serve scattered with the parmesan shavings.
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