Chargrilled English Asparagus with Watercress, Burrata, Toasted Almonds and Shaved Pecorino Cheese

Chargrilled English Asparagus with Watercress, Burrata, Toasted Almonds and Shaved Pecorino Cheese

Servings: 4 servings
Prep. Time: 15 minutes
Cook Time: 8 minutes

Had enough of the same old salads? Why not try our grilled asparagus side dish, the perfect accompaniment to steamed fish, roast chicken, or as a BBQ salad alternative.

Ingredients:

Grilled Asparagus

  • 24 Large asparagus
  • 50ml Olive oil
  • Salt and pepper

 

Pesto

  • 80g Fresh basil leaves
  • 150g Fresh pine nuts
  • 100g Grated parmesan
  • 250ml Olive oil

 

Garnish

  • 4 Fresh burrata
  • 2 Lemon zests
  • 80g Watercress
  • 80g Shaved Pecorino cheese
  • 40ml Aged balsamic vinegar

Directions:

Grilled Asparagus

  1. Attach the grill plates. If using the Griddle & Grill, select the Grill/Panini setting and set the temperature to 'HIGH'. If using the 2 in 1 Grill & Sandwich Maker turn the control dial to 'HIGH'.
  2. Bend the spear of the asparagus until it snaps and throw the woody end away.
  3. Blanch the asparagus in salted boiling water for one minute. Then refresh in ice water and drain.
  4. Rub the asparagus with olive oil and place on the heated plate. Close the lid and press slightly for 10 seconds. Leave it to grill for 6-8 mins.

 

Pesto

  1. Place all the ingredients in the Mini Processor.
  2. Press and hold the chop button to blend until the pesto is smooth.

 

Plating

  1. Arrange the asparagus on the plate randomly making them overlap each other.
  2. Cut burratas in 6. Season with salt, pepper and lemon zests. Place between the asparagus spears.
  3. Scatter the watercress sprigs and the cheese shavings on top.
  4. Drizzle the pesto, olive oil and balsamic vinegar.