Burrata, lima bean and asparagus cream
1 whole burrata
400 gr of lima beans
300 gr asparagus
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.
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