1 hour ago
Monday, May 20, 2013
Ok, ok, enough asparagus posts already.
I promise, this will be my last one.
My harvesting is almost over, next we are on to beets and spinach from the garden.
This was a great first course for an al fresco dinner on the patio, inspired by the book MOZZA.
You can use bufala mozzarella or burrata, but make sure you are using milky fresh cheese, it makes all the difference, and it also doesn't hurt to pick your own asparagus either.
The fresher the ingredients, the better the dish is going to taste.
Grill some asparagus on an outdoor grill. I drizzle with olive oil and sprinkle w/ kosher salt and grill on medium heat.
When nice and charred, place the grilled spears on a platter and drizzle w/ a splash of balsamic vinegar while still warm.
Place a nice piece of milky mozzarella or two (burrata or bufala) in the center of the platter.
Drape some slices of prosciutto or speck (smoked prosciutto, which is what I always use) around the asparagus.
(This is a rustic, throw together dish, so you don't have to be neat about it).
In a small non-stick skillet, add 1 tbsp of butter and a handful of sliced almonds.
Let the butter foam up so the milk solids separate and the nuts are toasted (doesn't take long).
Pour the brown butter almonds on top of the cheese and around the plate.
Sprinkle w/ some sea salt and pepper and serve.
I will miss my May asparagus and beautiful chive blossoms.