GRILLED ASPARAGUS, BURRATA & CAPER SALSA TOAST
Caper salsa, I think, is my own invention? It's a glorious condiment to have in the fridge and transforms this toast from lovely, to pretty magic.
Ingredients
- 1 bunch asparagus hard ends trimmed
- olive oil
- 2 large slices crusty bread
- 1 ball burrata (stracciatella or cream cheese also work here)
- salt & freshly ground black pepper
- to serve: lemon zest
CAPER SALSA
- 15 g parsley finely chopped
- 25 g roasted almonds finely chopped
- 2 tbsp capers finely chopped
- 1 tbsp red wine vinegar
- zest of 1 lemon
- extra virgin olive oil
Instructions
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Start with making the caper salsa. Combine the parsley, roasted almonds, capers, red wine vinegar, lemon zest and a good pinch of salt in a small bowl. Pour over just enough extra virgin olive oil to cover the mixture and stir well. Taste and adjust the seasoning, if needed.
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Combine the asparagus with a glug of olive oil and a good pinch of salt and black pepper in a large bowl. Heat a griddle pan or large frying pan over a medium-high heat and once hot, fry the asparagus for 2-3 minutes each side, until bright green and starting to char (you could also do this on the bbq, if you like).
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Toast your bread however you like it. Split the burrata in two and spread each half over each slice of bread. Top with the griddled asparagus, then drizzle with a few spoonfuls of caper salsa. Finish with a grating of lemon zest and a good crack of black pepper.
You know I love things on toast, so have plenty more where this came from. Try my Tomato Confit Toast next.
How is this a vegan recipe like it says in your welcome post..
You can use the vegan burrata from Julienne Bruno!
G x