Asparagus, Radishes and Burrata with Lemon and Basil
I love the combination of crisp and barbecued radishes against grilled asparagus, burrata and the crunch of good sea salt flakes. All they need are a simple lemon basil dressing, and you have a sharing platter that is both moreish and beautiful.
|400g||fat asparagus spears|
|200g||radishes, half of them halved, the rest very finely sliced (see note)|
|2 tbsp||olive oil|
|a pinch of||sea salt flakes|
|1 (about 150g drained)||burrata, at room temperature|
|a handful of||fresh basil leaves, torn|
|For the dressing:|
|3 tbsp||extra virgin olive oil|
|1||lemon, juice only|
|sea salt flakes|
|freshly ground black pepper|
You will need: a barbecue.
Trim the ends of the asparagus spears (or snap the ends off at the point where they break easily), then tip them into a large bowl with the halved radishes, olive oil and a pinch of sea salt, and mix well.
Put the finely sliced radishes into cold water to crisp up. In a separate bowl, mix the extra virgin olive oil, lemon juice, and a big pinch of sea salt flakes and freshly ground black pepper. Taste and adjust the salt as needed.
Once your barbecue is ready, griddle the asparagus and halved radishes for about 10 minutes, turning them every so often until nicely charred.
Transfer to a serving platter, scatter over the drained sliced radishes, and drizzle with most of the lemon dressing. Place the burrata in the middle of the dish and pour the remaining dressing over it, then sprinkle everything with the basil leaves and serve hot or at room temperature.
Note: When you buy your 200g of radishes, halve the largest ones and slice the smallest ones, to make sure you don’t lose any through the barbecue grill.