It’s that time of year that I start looking for meal inspiration for variety over summer. I found this super nutritious recipe from LeaderBrand which I can’t wait to try as it’s sure to be a taste sensation with the combination of asparagus paired with burrata and dressed with a wild rocket, basil and hazelnut pesto. What’s more it looks amazing and doesn’t take long to throw together making it great to have up your sleeve for entertaining.
Burrata is made with Mozzarella and fresh cream but if you prefer you can swap it out for a dairy-free version of Mozzarella (on top of the dish and in the pesto) – there are a few options at the supermarket.
Asparagus, Wild Rocket, Pesto, Hazelnuts & Burrata
Prep time: 15mins | Cook time: 5mins | Serves: 3-4 people
Ingredients
1 bunch LeaderBrand Asparagus
1 ball burrata
Wild Rocket Pesto:
20g LeaderBrand Wild Rocket
¼ cup fresh basil
30g roasted skinless hazelnuts
30g parmesan
70ml oil
1 clove garlic
Juice half lemon
Salt
Pepper
To Serve:
10g hazelnuts
Fresh basil leaves
Directions
Snap off the woody ends of the asparagus. Bring a pot of water to the boil. Blanch the asparagus.
Place the asparagus into the boiling water cook for 2-3 minutes. Remove from the boiling water and place in an ice bath of water.
To make the pesto: Place the Wild Rocket Pesto ingredients into a food processor or high-speed blender. Blitz until smooth.
To assemble:
Spread the pesto onto a plate. Layer the asparagus on top. Break the burrata apart and scatter around the plate. Garnish with freshly cracked black pepper, chopped hazelnuts and fresh basil leaves.
About The Author: Katie Brooks
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