ASPARAGUS WITH BURRATA

For 2 people:

500 g white asparagus, cooked until tender-crisp

Knob of butter

6 slices prosciutto di Parma

2 burrata balls

13 g pine nuts, toasted

Zest and juice of 1/4 lemon

Good-quality olive oil

Sea salt flakes & freshly ground black pepper

Handful of basil leaves, thinly sliced

Preparation:

1. Heat a pan, lightly brush the pre-cooked asparagus with olive oil and cook for a few minutes until

nicely golden brown.

2. Then melt a knob of butter and warm the prosciutto in it for 10 to 20 seconds for a slightly richer

flavor.

3. Tear open the burrata, place the asparagus on top and arrange the prosciutto in small piles

alongside.

4. Sprinkle with the pine nuts, lemon zest and lemon juice.

5. Drizzle generously with olive oil and season with sea salt flakes and pepper.

6. Garnish with basil and enjoy!