FREE SHIPPING on orders over $100!!

Grilled Asparagus with Burrata & Prosciutto

March 30, 2017

Grilled Asparagus with Burrata & Prosciutto

Grilled Asparagus with Burrata and Prosciutto

I came across this dish while on a recent trip to San Francisco. Burrata is a mild and creamy Italian cheese that I’d say is between fresh Buffalo Mozzarella and a milky Ricotta. It lends an unexpected twist to the otherwise simple grilled vegetable. Prosciutto anchors the flavors with its pungent saltiness.
This lovely seasonal dish is a fresh mixture of texture and color.
It makes a delicious appetizer, light lunch, or as a dinner side dish on a warm summer night. Serves 4

*Try this recipe with any of these Island Olive Oils: Lemon, Persian lime, Tuscan herb, Basil, Garlic, Gremolata, Baklouti Green Chili, or any of our Premium EVOO’s
Ingredients:
1 1⁄2 -2 pounds fresh asparagus
4 oz. burrata
4 slices prosciutto
2-3 T (+more to drizzle) Island Olive Oil EVOO* 1 lemon
Sea salt & freshly ground pepper to taste
1⁄4 cup chopped toasted pistachios
slivered radish slices
Gremolata:
1⁄4 cup finely chopped Italian flat leaf parsley 1T lemon zest
1 clove minced garlic
Preheat grill.
Difficulty level: Easy-Medium
  
Zest 1 Tablespoon of lemon, set aside in a small bowl. Cut lemon in quarters. Rinse and cut off rough stalk ends of asparagus. In a heat resistant dish, add asparagus, juice of 1⁄4 lemon, EVOO, salt and pepper to taste, toss and set aside to marinate. Combine parsley and garlic to lemon zest. Add a drizzle of olive oil, a pinch of salt and a squeeze of lemon to “juice up” the mixture; stir to combine.
Grill asparagus until al dente. Set back in marinade dish.
Place the prosciutto in a layer on the bottom of a serving dish. Add the burrata on one side over the prosciutto, and lay asparagus over the prosciutto, and burrata. Drizzle with gremolata. Garnish with toasted pistachios and radish slivers.



Leave a comment

Comments will be approved before showing up.


Also in Recipes

Maple Apple Caramel Bread Pudding
Maple Apple Caramel Bread Pudding

November 19, 2019

This is a great way to use up stale bread.  You can make this in advance and let it soak overnight.  If you’re not into raisins, try cranberries, chopped walnuts, or pecan pieces.  If you don’t have butter infused olive oil, any mild, creamy single varietal extra virgin olive oil will do

Continue Reading

Caramelized Pear on Warm Brie
Caramelized Pear on Warm Brie

November 19, 2019

When that first crisp morning arrives at the beginning of September, all I want to do is get to the market to pick up some pears and some Brie so I can eat this for dinner. During the holiday season I make this caramelized pear topping in massive quantities and store it in the fridge for last-minute guests. It’s quick and easy, and it even lands on toast or oatmeal (as long as no one is watching). Make sure to use a mild and fruity olive oil.

Continue Reading

Dukkah: Sesame and Coriander Dip
Dukkah: Sesame and Coriander Dip

October 22, 2019

This is a classic Egyptian way to serve bread as a starter course, with other dips and “mezzeh” (appetizers), or alongside kebabs with a nice green salad.  This is also a fun gift idea to make as a hostess gift or for holiday gift giving. Portion dukkah into small mason jars along with a nice bottle of Extra Virgin Olive Oil!

Continue Reading