Green asparagus with burrata and wild garlic pesto

Step 1/3

• 800 g green asparagus

Wash the green asparagus, peel the lower third if necessary and remove the woody ends.

Step 2/3

• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp maple syrup

• 1 nonstick pan (large)

Heat the olive oil in a large non-stick pan and fry the asparagus on all sides over a medium heat. Season with salt, add the maple syrup and lightly caramelize the asparagus. Fry the stalks for 6-8 minutes, depending on their thickness, until they are cooked but still slightly firm to the bite.

Step 3/3

• 5 tbsp wild garlic pesto
• 2 olive oil
• 2 dashes lemon juice
• 2 pinches lemon zest
• 400 g burrata cheese

• 1 bowl

For the vinaigrette, mix the pesto with the olive oil, lemon juice and lemon zest until smooth. Serve the pan-warm asparagus with the burrata and drizzle with the vinaigrette. Serve with fresh toasted bread.

Enjoy your meal!