WINE SHOP MIONETTO

Asparagus with burrata

An easy and impressive recipe, where you can vary the proportions according to your desire (and appetite!), to be enjoyed with a glass of Valdobbiadene Prosecco Superiore DOCG Extra Dry.

Ingredients for 4 people

-          500 g green asparagus

-          1 cup of fresh peas

-          4 burratinas of 50 gr. each

-          slivered almonds

-          flaked salt to taste

-          pink pepper to taste

Peel the asparagus by removing the woody part of the stem.

Cook the peas in plenty of salted boiling water for 2 to 3 minutes, taking care not to put the lid on to keep them brightly colored.

Put the asparagus in the steamer and cook for 15 minutes until soft.

Arrange the asparagus on the plate, add a few peas and serve with the burratina topped with almond slivers, flaky salt, a light sprinkle of pepper and a drizzle of EVO oil.

Enjoy this seasonal treat with a fresh glass of Valdobbiadene Prosecco Superiore DOCG Extra Dry.