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  • Nicola Richman

Asparagus, Burrata and Gremolata

Serves 2

1 bunch of asparagus

1 small handful of flat leaf parsley, finely chopped

zest of one lemon

half a clove of garlic, peeled and finely grated

1 ball of burrata

1tbsp toasted pine nuts

1tsp black sesame seeds

extra virgin olive oil

Remove the woody stalks from the asparagus (the spears will snap at the right point when pressure is applied).

Season the asparagus spears with salt and pepper. Heat a griddle until really hot, add the asparagus in batches, and char for three to four minutes depending on the size of the spears. Turn halfway through.

While the asparagus is cooking, make the gremolata. Mix together the parsley, lemon zest and garlic, along with some Maldon salt.

To assemble, lay the charred asparagus onto a plate and top with the burrata. Slice into it so it begins to ooze out. Sprinkle the gremolata generously over the top of both, followed by the pine nuts and sesame seeds, finishing with a drizzle of extra virgin olive oil.

Use the asparagus to dip into the soft burrata for a delicious spring lunch.

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