Asparagus with Burrata, Pesto, Hazelnuts & Crispy Capers
This recipe was so simple but delicious that I made it twice in one week, both times when we had friends over and I am happy to report there were clean plates all round.
Crunchy asparagus, toasty hazelnuts, fragrant pesto, creamy burrata cheese and the crispiest salty capers! This is the side of my dreams.
Cooking asparagus
Asparagus are delicate little things and don’t really enjoy being cooked for very long at all, a quick 1 or two minutes will do. They can lose their crunch and colour quite quickly but cooking them first in simmering salted water very briefly, before plunging them (with tongs) into ice cold water not only preserves their vibrant green colour but also the crunch too.
Getting ahead
- You can cook the asparagus 2 days ahead.
- Make the pesto 2 days ahead, keep in the fridge with a layer of oil over the top to prevent discolouration.
- you can toast the hazelnuts 2 days ahead too, I always keep my nuts (toasted or not) in the fridge.
The joy of crispy capers!
These capers are a revelation as they add such salty ‘moorishness’ to anything you top them with. Capers are not for everyone though, so if you are unsure about your audience – simply serve on the side.
A slice of heaven: burrata
For those who have never eaten burrata cheese – you are in for a treat. Burrata is an Italian cheese made essentially just like mozzarella but filled with cream. Its heavenly!
You can find burrata cheese at any great deli or farmers market. I get mine from Puglia cheese here in Cape Town (at Oranjezicht Farmers Market) but I see you can order some online here.
Asparagus with Burrata, Pesto, Hazelnuts & Crispy Capers
Equipment
- NutriBullet or Mortar & Pestle (pesto)
Ingredients
- 2 bunches asparagus
- 1 tub burrata cheese
- 20 g basil
- 20 g chives
- 1 small garlic clove
- lots of extra virgin olive oil
- 30 g hazelnuts toasted
- 1/4 cup capers I like the slightly larger ones, see note
- 1 lemon
- salt & pepper
Instructions
- For the asparagus, bend the base of each stalk to click the woody ends off, leaving you with the tender tips.
- Remove the burrata cheese from the fridge to bring to room temperature.
- Bring a large saucepan to the boil and season well with salt, get a bowl ready by filling it with fridge cold water with a few ice blocks in it.
- Add the asparagus to the boiling water and simmer gently for 1 to 2 1/2 minutes, depending on how thin or thick your asparagus are. It's important that the asparagus still has a 'lekker' bite to it and to not overcook it. The best way to know is to bite a piece of and taste!
- Once ready, remove with tongs and plunge into the iced water. Leave to cool for a few minutes (5min max) and drain.
- For the pesto, add the chopped herbs, half the hazelnuts, garlic, squeeze lemon and salt and pepper to either your nutribullet or a Mortar and pestle. Blitz or pound to a paste and slowly add enough olive oil to the pesto for it to be 'scoop able'. It's important to taste your pesto, you want the right combination of lemon zippiness and heat from the olive oil. Set aside.
- To fry the capers, line a plate with kitchen paper. Heat a small amount of olive oil to the pan, enough to coat the base, the oil should be hot, add the drained capers to the oil taking care as the oil will 'spit'. Fry the capers until crispy and if they are large enough they will 'blossom open' - drain on the lined plate. The capers will crisp up even more as they cool.
- When ready to serve: add the room temp burrata to a plate, pull apart to expose the creamy centre, add the asparagus, followed by generous dollops of pesto, drizzle of olive oil, salt, pepper and a squeeze of lemon juice. Finally add the hazelnuts and capers and enjoy!
