Asparagus, stracciatella, toasted hazelnuts & burnt lemon dressing
Ingredients, serves 2
Bunch of British asparagus (about 8 stalks)
Pot of La Latteria stracciatella (or any good stracciatella, or burrata will do nicely too)
100g of hazelnuts
Salt to taste
Apple cider vinegar
½ tsp tumeric (optional
Sugar to taste
First make your burnt lemon dressing.
Roughly chop 3 lemons into quarters and roast in a high oven (220c +) for 15 minutes, until beginning to char. If you have a blow torch feel free to add some more flavour by giving them an extra burn when they come out of the oven.
Scoop out the flesh of your lemons (careful of the seeds), into a food processor and blend with 3 tbsp good olive oil, a pinch of salt, a splash of apple cider vinegar, 1/2 tsp turmeric (optional) and a little bit of sugar to taste.
Next, trim the woody ends from the asparagus and discard, then toss the asparagus
with a little bit of olive oil and sea salt and roast in a preheated oven at 180 °C for 10-15 minutes until coloured and tender.
Dry toast your hazelnuts in a pan for 3-5 minutes until nicely browned.
To plate, spread your stracciatella onto your platter, top with the warm roasted asparagus, drizzle with the lemon dressing and sprinkle on the toasted hazelnuts