My white asparagus obsession continues and THANK GOD it is getting increasingly easy to find it in London. Indeed recently I have spotted it at Borough Market, the brand new foodie haven Eataly (a must visit for any foodie out there in any case since it opened its doors last week), a few fancy delis and Whole Foods.
Yes, it is still a real treat (the kilo price can be eye-wateringly high) but white asparagus for me is a real seasonal culinary treat and a total must-try for anyone that enjoys the more readily available green asparagus.
This starter especially elevates the white asparagus into something quite outstanding. Pan fried rather than boiled or steamed, it retains a wonderful crunch and works an absolute treat when combined with caramelised peaches (erm WOW), fresh basil, burrata and a good drizzle of balsamic reduction.
I have made a few burrata starter concoctions in my time but this one was by far my favourite and the most wonderful way to intro anyone to white asparagus! BUT if you can't get your hands on any, British in season green asparagus will of course also do the trick!
My recipe for an equally amazing asparagus & potato gratin will follow later this week, don't you worry!
- 1 shallot, finely chopped
- 1 clove of garlic, finely chopped
- 250g white asparagus (or green), ends trimmed then peeled, making sure you don't touch the tips
- 3 peaches, cut into quarters
- 2 tbsp olive oil
- 2tbsp honey
- Bunch of basil
- 2 Burrata balls
- A good helping of balsamic reduction
- Heat 1tbsp of olive oil in a large frying pan on a medium heat.
- Peel your asparagus, then cut into chunks, making sure you keep the tips intact.
- Add chopped onion, garlic and asparagus to the pan and sauté for 6-8 minutes.
- Season with salt and pepper.
- In the meantime wash your peaches, remove the core and cut into quarters.
- Using another pan, heat up the honey until it starts to caramelise on a medium-high heat.
- Add the quartered peaches to the pan and fry until golden and caramelised around the edges.
- Serve your caramelised peaches and sautéed asparagus on a bed of fresh basil, centred around the balls of burrata and topped with a drizzle of balsamic reduction.
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