Burrata, lima bean and asparagus cream

Burrata, lima bean and asparagus cream


1 whole burrata

400 gr of lima beans

300 gr asparagus

Basil leaves

Olive oil

1 teaspoon fresh rosemary

100 gr roasted almonds shaved

Salt and pepper

Spicy oil or hot red pepper


Blanch the lima beans in a boiling water for 4 minutes.

Drain and rinse in a cold water.

Remove the peel of the lima beans. Keep aside.

Peel asparagus, trimmed and cut into 1’’ pieces.

In a sauté pan, heat oil and rosemary and sauté the asparagus for 3 minutes and add        almonds.

Keep aside a bit of lima beans and the tip of asparagus.

Put the rest in a food processor, with basil, oil, salt and pepper.

Mix until the sauce is creamy.

In a round serving platter, pour the creamy sauce, add the burrata in a center, and the vegetables around. Sparkle with almonds and drizzle spicy oil or hot red pepper if desired. Salt and pepper and serve.


4 servings.

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