Griddled Asparagus, Caper Salsa and Burrata on Toast
Serves 1
Directions
- 1To make the caper salsa, combine 15g finely chopped parsley, 25g finely chopped roasted almonds, 2 tbsp finely chopped capers, 1 tbsp red wine vinegar and the zest of 1 lemon in a bowl.
- 2Add just enough olive oil to cover it and a good pinch of salt and black pepper, and stir well.
- 3Taste and adjust the seasoning, if needed.
- 4Griddle the asparagus with a good pinch of salt over a medium high-heat until tender and a little charred.
- 5Add the bread to the griddle pan too, and fry until lovely and golden.
- 6Layer your burrata, asparagus and caper salsa over the toasted bread.
- 7Finish with a grating of lemon zest and a good grind of black pepper.
Ingredients
- 15 g parsley, finely chopped
- 25 g roasted almonds, finely chopped
- 2 tbsp capers, finely chopped
- 1 tbsp red wine vinegar
- 1 lemon lemon zest
- olive oil
- salt
- black pepper
- asparagus
- crusty bread
- burrata
Equipment
griddle panbowl
Tips
- Adjust seasoning of the caper salsa to taste.
- Finish with a grating of lemon zest and a good grind of black pepper.
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