Burrata with Charred Asparagus and Pistachio-Mint Gremolata
4 to 6
This Charred Asparagus with Mint Gremolata recipe is a particularly delicious appetizer and you absolutely can't have it any other way but this with charred, sweet asparagus, fresh mint gremolata, and lemon olive oil.
1 pound thin asparagus spears , woody ends trimmed and discarded
4 tablespoons extra-virgin olive oil plus more for garnish
3 tablespoons roasted, salted shelled pistachios or pine nuts
10 to 12 (1/4 inch) slices ciabatta bread toasted
2 teaspoons loosely packed lemon zest from 1 lemon
1 garlic clove grated or pressed
1/4 cup fresh mint leaves roughly torn or cut with sharp scissors
8 ounces fresh burrata cheese
Sea salt for garnish
Freshly ground black pepper
For The Asparagus: Bring a grill or grill pan to medium-high heat. Meanwhile, brush the asparagus with 2 tablespoons of the olive oil. Meanwhile, toast the pine nuts in a 350°F oven or in a small frying pan over medium heat until dark brown but not burned, about 5 minutes. Set aside to cool.
You could toast the pine nuts up to 2 days ahead of time; store covered at room temperature in an airtight container.
For The Crostini: Brush the bread with the remaining 2 tablespoons of oil then grill the bread in the grill pan or toast it until golden brown, about 5 minutes total. Add the asparagus to the grill and briefly cook, turning rarely, until charred on the outside and just knife tender (exact timing depends on the thickness of your asparagus) but about 3 minutes for thin asparagus.
The toast could be prepared up to 12 hours ahead. Store it at room temperature in an airtight container until ready to use.
Set the asparagus aside to cool briefly and season with salt and freshly ground black pepper. Meanwhile, combine chop the pistachios (not necessary if using pine nuts) then combine stir together with the lemon zest, and garlic. Gently stir in the mint, drizzle with a bit of oil and set aside.
To serve, place charred asparagus on a plate with burrata, scatter gremolata over the top, drizzle with olive oil and a dash of salt and serve.