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Burrata with Warm Roasted Asparagus and Wild Rocket (burrata con asparagi arrosto e rucola)

An inviting vegetarian dish with Italian inspiration. The burrata cheese is brought together with asparagus, extra virgin olive oil and peppery wild rocket.

From the book


500g plump-stemmed ‘jumbo’ asparagus
Extra virgin olive oil
100g wild rocket leaves
200g fresh burrata
Sea salt and freshly ground black pepper

Essential kit

You will need: a ridged griddle pan.


Pre-heat a ridged griddle pan until very hot.

Prepare the asparagus by breaking the stems near the bottom, where they snap naturally. Discard the woody parts. Use a potato peeler to trim off the spikes on the stalks.

Rinse the asparagus, then brush it with oil and season with salt and pepper. Place on the griddle and cook for 4-6 minutes, turning halfway through to cook the other side. Insert a skewer, and when almost tender, remove from the pan.

Toss the rocket in olive oil and salt, then place a small mound on each of 4 serving plates.

Lay the warm asparagus spears on top and put 4–5 generous teaspoons of burrata on the asparagus. Drizzle with a little more oil and finish with a grating of black pepper before serving.

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From the book: Valvona & Crolla: A Year at an Italian Table

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