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.