Burrata on grilled asparagus with a Romesco sauce

Burrata on grilled asparagus with a Romesco sauce

Ingredients

• 500g asparagus
• 20ml balsamic vinegar
• 30ml apple juice
• ½ tsp caster sugar
• ½ tbsp. olive oil
• 5g flaked almonds, toasted
• Salt and pepper

Romesco Sauce

• 1 dried chili, soaked in water for 30 minutes, drained and deseeded
• 40g whole almonds
• 50g crustless Maltese bread
• 3 medium plum tomatoes, cut in wedges
• 1 tbsp sherry vinegar
• 25ml olive oil
• 1 medium red chili, roughly chopped

Method

1. Place all the ingredients for the Romesco sauce in a mixing bowl with a pinch of salt and a good grind of pepper.
2. Place in the fridge to marinate for at least 4 hours, or overnight.
3. Transfer to a food processor and blitz to a paste.
4. Place in small pan to warm through before serving.
5. Bring a medium sized sauce pan of salted water to the boil and blanch the asparagus for 1-2 mins then refresh in cold water and set aside to dry.
6. Place the balsamic vinegar, apple juice and sugar in a saucepan on high heat and reduce by half, about 4-5 mins until thick and sticky in consistency.
7. Heat  a griddle pan on high heat. Toss the asparagus in olive oil and some salt and chargrill on all sides for about 2 mins in total.
8. Place the buratta in a mixing bowl and tear with your fingers and add some Romesco sauce, together with some salt and pepper.
9. To serve spread some Romesco sauce on a plate place the asparagus and a few pieces of the burratta around the plate drizzle with the balsamic reduction and sprinkle and flaked almonds for texture.

This recipe first appeared on Gourmet Today, aired on TVM on 8 January, 2016.