This vibrant, zesty side makes the perfect accompaniment for your summer feasting. With only a handful of ingredients, even those who aren't quite at home in the kitchen can whip this up to impress!
- 2 bunches of asparagus
- 1 lemon zest
- 2 x 125g burrata cheese
- 1 T fennel seeds
- 2 T chardonnay vinegar (apple cider vinegar will work too)
- 150 ml of Allpress EVOO
- Smoked paprika flakes (optional)
Serves 4 people as an entrée or 6-8 as a side.
For the dressing: In a medium size pan toast the fennel seeds on a medium heat until they are golden brown colour (you will smell the aromas in your kitchen). In a medium bowl, mix the toasted fennel seeds with the vinegar and whisk it with the EVOO, adding it slowly until fully blended. Put aside until needed (you can keep this in a jar for a few days in the fridge, just shake it well before using it).
To blanch the asparagus: Fill a medium pot 3/4 full with water, add 1 tbsp of salt and the zest of 1 lemon to add a nice zesty flavour profile to your asparagus. Let the asparagus cook on a high heat for 3-4 minutes, strain the asparagus carefully and put them in an ice bath with cold water to stop its cooking time and keep that nice green vibrant colour. You can put them under cold running water for 1 minute if preferred.
To serve, put the asparagus on a plate, crumble the burrata cheese with your hands, add a generous amount of the dressing on top and finish with the paprika flakes and salt.