Burrata With Asparagus Brown Butter Guanciale And Almonds Recipes

ASPARAGUS WITH SPICED BUTTER & BROWN SHRIMP

Steps:

• Put a large platter in the oven to warm up. Gently melt the butter in a small saucepan over a low heat, then stir in the sea salt, spices and peppercorns. Remove from the heat.
• To cook the asparagus, bring a little salted water (about 5cm deep) to the boil in a saucepan, making sure the saucepan is wide enough to fit the asparagus laying flat without crowding it. Add the asparagus and poach for 2-3 mins, or until a knife inserted into the thickest part of a spear can be pulled out with no resistance.
• Meanwhile, return the spiced butter pan to the heat, then add the shrimp, wild garlic or herbs and lemon juice, basting the shrimps well. Taste and season, if necessary. Drain the asparagus and pile onto the warm platter, then pour over the shrimps and spiced butter. Garnish with the flowers, if using, then serve with chunks of crusty bread.

TOASTED ALMONDS WITH SEA SALT

Steps:

• To toast almonds, adjust the oven rack to the middle position and preheat the oven to 325°F. Spread the almonds on a baking sheet and toast for 12 to 15 minutes, or until they are fragrant and golden brown. Remove the almonds from the oven, drizzle them with the olive oil, sprinkle with sea salt, and toss to coat the almonds with the seasonings. Transfer the almonds to a pretty bowl, and serve.

SAUTéED ASPARAGUS, TOASTED ALMONDS & MANCHEGO CHEESE

Steps:

• Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.
• Next, put the butter into a cold pan with the almonds. Carefully heat it up, watching that the butter doesn't get too dark. When it just turns golden brown and is beginning to foam, remove from the heat and pour in the lemon juice to stop the cooking.
• Arrange the asparagus onto 6 serving plates and spoon over some of the brown butter and almonds. Shave the cheese with a peeler, scatter over and serve.

ROASTED ASPARAGUS WITH BUTTERED ALMONDS, CAPERS AND DILL

Steps:

• Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.
• In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.
• In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.
• Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.
• Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm.

BURRATA WITH ASPARAGUS, BROWN BUTTER, GUANCIALE, AND ALMONDS

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 325°F.
• Spread the almonds on a baking sheet and place them in the oven to toast for 12 to 15 minutes, until they are golden brown and fragrant, shaking the pan occasionally so the nuts brown evenly. Remove the almonds from the oven and set them aside to cool to room temperature. Drizzle the almonds with 1 tablespoon of the olive oil, sprinkle them with sea salt, and toss to coat them with the seasonings. Slice the almonds in half lengthwise.
• After you put the almonds in the oven, lay the guanciale slices on a baking sheet and put it in the oven with the almonds until the guanciale is cooked through but not crisp, about 5 minutes. Remove the guanciale from the oven, transfer it to paper towels to drain, and cut each piece of guanciale in half on the diagonal.
• Increase the oven temperature to 450°F.
• Snap off the asparagus stems at the natural break and discard the stems. Put the asparagus spears on a baking sheet. Drizzle them with the remaining olive oil and sprinkle them with the kosher salt. Spread the asparagus out in a single layer and roast them in the oven until they start to brown but are still al dente, about 10 minutes. Remove the asparagus from the oven and set aside to cool to room temperature.
• Place the butter in a medium saucepan (preferably stainless steel). Cook the butter over medium-high heat without stirring, but swirling the pan occasionally to brown the butter evenly, for 3 to 5 minutes, until the bubbles subside and the butter is dark brown with a nutty, toasty smell. (As you cook it, the butter will foam up and begin to brown, then the milk solids will drop to the bottom and the foam will subside. At this point the butter is done. Turn off the heat immediately, as the line between brown butter and burnt butter is a fine one.)
• To serve, lay five to seven asparagus spears side by side on each of four plates (preferably oval or rectangular), pulling the tips of some of the spears so they aren't lined up evenly. Spoon 1 tablespoon of the brown butter along the length of each serving of asparagus spears to coat them with the butter. Cut the burrata into four equal segments and lay one segment on top of each serving of asparagus. Use the back of the tablespoon to create a small crater in each segment of burrata and spoon 1 tablespoon of the brown butter into each crater. Drop 1 tablespoon of bread crumbs in clumps, avoiding the butter (clumping them keeps them from getting soggy), over each serving of burrata and asparagus. Sprinkle the almonds over and around the asparagus and burrata, and lay two pieces of guanciale overlapping each other on top of each serving.
• Suggested Wine Pairing
• Petite Arvine (Valle d'Aosta)