On the Grill
Chargrilled English Asparagus with Watercress, Burrata, Toasted Almonds and Shaved Pecorino Cheese
4 servings
Chargrilled English Asparagus with Watercress, Burrata, Toasted Almonds and Shaved Pecorino Cheese
4 servings
Had enough of the same old salads? Why not try our grilled asparagus side dish, the perfect accompaniment to steamed fish, roast chicken, or as a BBQ salad alternative.
Ingredients
Grilled Asparagus
- 24 Large asparagus
- 50ml Olive oil
- Salt and pepper
Pesto
- 80g Fresh basil leaves
- 150g Fresh pine nuts
- 100g Grated parmesan
- 250ml Olive oil
Garnish
- 4 Fresh burrata
- 2 Lemon zests
- 80g Watercress
- 80g Shaved Pecorino cheese
- 40ml Aged balsamic vinegar
Preparation
Grilled Asparagus
- Attach the grill plates. If using the Griddle & Grill, select the Grill/Panini setting and set the temperature to 'HIGH'. If using the 2 in 1 Grill & Sandwich Maker turn the control dial to 'HIGH'.
- Bend the spear of the asparagus until it snaps and throw the woody end away.
- Blanch the asparagus in salted boiling water for one minute. Then refresh in ice water and drain.
- Rub the asparagus with olive oil and place on the heated plate. Close the lid and press slightly for 10 seconds. Leave it to grill for 6-8 mins.
Pesto
- Place all the ingredients in the Mini Processor.
- Press and hold the chop button to blend until the pesto is smooth.
Plating
- Arrange the asparagus on the plate randomly making them overlap each other.
- Cut burratas in 6. Season with salt, pepper and lemon zests. Place between the asparagus spears.
- Scatter the watercress sprigs and the cheese shavings on top.
- Drizzle the pesto, olive oil and balsamic vinegar.