Ingredients
- 9 oz asparagus
- 2 tbsp golden raisins or sultanas
- 6 6 saffron threads
- 1/2 cup best-quality extra-virgin olive oil
- salt
- freshly cracked black pepper
- 1/4 cup bread crumb
- 2 balls fresh Burrata cheese
Directions
Cut the woody ends off the asparagus and discard. Blanch the asparagus spears in plenty of salted boiling water for 2 to 4 minutes, or until tender and just starting to give when pinched where the tip begins. Do not overcook! Shock the asparagus quickly in a bowl of ice water, drain, and then dry thoroughly with paper towels. Cut the asparagus on the angle into pieces resembling penne pasta.
Soak the golden raisins/sultanas in warm water for 5 minutes to rehydrate and then drain and pat dry with a kitchen towel. In a large bowl, combine the asparagus with the pine nuts, rehydrated raisins/sultanas, saffron, and 2 tablespoons of the olive oil. Season with salt and freshly cracked black pepper.
Heat 1/4 cup of the remaining olive oil over a medium heat and add the bread crumbs. Shake the pan vigorously, frying the bread crumbs for about 1 minute, or until light golden and crisp. Remove from the heat and set aside.
Cut the Burrata balls in half and place on individual plates “skin side” down. Divide the asparagus mixture among the Burrata pieces and sprinkle the fried bread crumbs over the top.
Drizzle with remaining extra-virgin olive oil and serve cold or at room temperature.
Recommended wine pairing: white wine- Vermentino di Gallura, Grüner Veltliner
Recipe courtesy of The Cheesemonger's Kitchen by Chester Hastings/Chronicle Books, 2011.
