Asparagus with Burrata & Pistachio Salsa Verde

 

Yield 4 servings

This is truly delicious

Ingredients

6 tablespoons of extra virgin olive oil

1/4 cup fresh basil, chopped fine

1/4 cup finely chopped toasted salted pistachio nut

2 tablespoons of shallot- minced

zest of 1 lemon

Kosher salt and ground black pepper

2 large bunches of asparagus, ends trimmed ( and stems peeled if they are thick)

2 Four ounce balls of burrata cheese

Method:

-In a small container with a cover, add the olive oil, chopped fresh basil, chopped pistachio nuts, shallots and the lemon zest -season to taste with salt and pepper.

-Bring a large frying pan 3/4 full of lightly salted water to a boil.  Add the asparagus, cover and boil until the asparagus is just tender. Drain well.

-Divide the asparagus among 4 warmed plates.

-Cut each ball burrata in half and place one half atop the asparagus on each plated, arranging the cut side up; spoon the salsa verde over the burrata and asparagus, and enjoy.