Ingredients
- 2 bunches large asparagus
- ½ cup pistachios (toasted)
- 1 cup flat-leaf parsley leaves
- ½ cup extra virgin olive oil
- 1 clove garlic (grated)
- 1 tbsp lemon juice
- Salt
- 2 balls burrata
Directions
Step 1
Bring a large saucepan of salted water to a boil. Trim the ends off the asparagus, and cook for approximately two minutes or until tender. Remove, and place in a bowl of ice water to stop the cooking. Drain, and refrigerate until ready to serve.
Step 2
To make the pistachio salsa verde, combine the pistachios, parsley, olive oil and garlic in the work bowl of a food processor. Pulse to a rough paste, stopping and starting a couple times to scrape down the sides. Add lemon juice and season with salt to taste.
Step 3
To serve, place the asparagus on a large platter. Place the burrata on top of the spears and dress with a few tablespoons of the pistachio salsa verde. Serve the remaining sauce on the side.
Step 4
Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.
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