Pesto Asparagus with Burrata, Toasted Pine Nuts & Dill

Servings: 4

Ingredients

• 2 cups young basil leaves, packed (stems removed)

• 4 fresh mint leaves

• 1 small garlic clove, green germ removed

• 0.3 cups pine nuts (for the pesto)

• 0.3 cups grated Parmigiano Reggiano

• 3 tablespoons grated Pecorino Fiore Sardo (or Pecorino Romano)

• 0.7 cups mild extra-virgin olive oil (for the pesto)

• 0.5 medium lemon, zested only (no juice)

• 0.3 teaspoons colatura di alici (or anchovy paste)

• 1 pounds fresh asparagus, woody ends snapped off (about 1 bunch)

• 2 balls fresh burrata (4 oz each)

• 2 tablespoons pine nuts (for garnish)

• 2 tablespoons fresh dill, roughly chopped

• 2 tablespoons good extra-virgin olive oil (for finishing)

• 1 teaspoons flaky sea salt

• 0.5 teaspoons freshly cracked black pepper

Steps

1

Set up the blanching station: Bring a medium pot of well-salted water to a rolling boil. Set a large bowl of ice water beside the stove. Place your mortar (or food processor bowl) in the freezer to chill while you work — cold equipment keeps the pesto a vivid green.

2

Blanch the basil and mint: Drop 2 cups young basil leaves, packed (stems removed) and 4 fresh mint leaves into the boiling water for exactly 8 seconds 00:08, then lift with a spider or slotted spoon into the ice bath. Once cold, squeeze them dry in a clean cotton towel until they look almost wilted. Keep the pot of water at a simmer — you'll reuse it.

3

Blanch the garlic: Drop 1 small garlic clove, green germ removed into the same simmering water for 30 seconds 00:30, then transfer to the ice bath. Pat dry. This step removes the raw bite without losing the perfume.

4

Toast the pesto's pine nuts: In a small dry skillet over medium-low heat, toast 0.3 cups pine nuts (for the pesto) until just blonde and fragrant, about 3 minutes 03:00. Stir often so they don't scorch. Tip onto a cold plate and cool completely before using.

5

Build the pesto: Retrieve the chilled mortar. Smash the blanched garlic with a pinch of 1 teaspoons flaky sea salt to a paste. Add the cooled pine nuts and grind in slow circles to a creamy beige. Work in the basil and mint a handful at a time with another small pinch of salt, grinding until smooth. Stir in 0.3 cups grated Parmigiano Reggiano and 3 tablespoons grated Pecorino Fiore Sardo (or Pecorino Romano), then stream in 0.7 cups mild extra-virgin olive oil (for the pesto) while you turn the pestle, until the sauce is glossy and emulsified. Finish with the zest of 0.5 medium lemon, zested only (no juice) and 0.3 teaspoons colatura di alici (or anchovy paste). Taste and adjust salt. Transfer to a wide bowl. (If using a food processor: pulse the garlic, nuts, and salt to paste; add basil and mint and pulse; add cheeses; then drizzle in oil; finish with zest and colatura.)

6

Blanch and shock the asparagus: Bring the blanching water back to a vigorous boil (top up and re-salt if needed). Drop in 1 pounds fresh asparagus, woody ends snapped off (about 1 bunch) and blanch until just tender but still snappy — 2 to 2m 30s 02:30 depending on thickness. Lift into the ice bath, then drain and pat thoroughly dry on a clean towel. Wet asparagus dilutes the pesto.

7

Cut the asparagus: Cut the dried asparagus on a slight diagonal into bite-sized pieces, about 1½ inches long. Leave the tips whole — they are the prettiest part of the plate.

8

Toast the garnish pine nuts: In the same small skillet, dry-toast 2 tablespoons pine nuts (for garnish) over medium-low heat until lightly golden and fragrant, 2 to 2m 30s 02:30. Tip onto a plate and set aside.

9

Coat the asparagus: Add the cut asparagus to the bowl of pesto and toss gently with a spoon or your hands until every piece is coated in green. Do not return to the heat — you want the spears warmed only by the room and the pesto, never softened further. The bite is the point.

10

Plate and finish: Spread the pesto-coated asparagus across a wide platter or four individual plates. Tear 2 balls fresh burrata (4 oz each) into generous dollops over the top — two per plate, leaving the milky center exposed. Sprinkle the burrata directly with a pinch of 1 teaspoons flaky sea salt, drizzle everything with 2 tablespoons good extra-virgin olive oil (for finishing), and shower with the toasted pine nuts, 2 tablespoons fresh dill, roughly chopped, and 0.5 teaspoons freshly cracked black pepper. Serve immediately, at room temperature, with bread for the burrata.

Notes

• Make-ahead. The pesto keeps beautifully in the fridge for up to 5 days under a film of olive oil. Asparagus can be blanched and shocked up to 24 hours ahead — store dried, wrapped in a clean towel in the fridge. Toss in pesto and finish only at serving time.

• Why we don't cook the asparagus in the pesto. Heat above 120°F destroys basil's color and aroma — and we want the asparagus to keep its snap, not soften further. The pesto coats; the residual warmth of the asparagus is all the warming you need. If anything, this dish improves at room temperature.

• The burrata move. Salting burrata directly on top is a small thing that does a big thing — it seasons the cream as it pools out and balances the richness against the pesto's herbal bite.

• Swaps that work. Pecorino Romano for Fiore Sardo (then bump Parmigiano up a tablespoon or two). Anchovy paste, or a single fillet mashed to nothing, for the colatura. Fresh mozzarella torn into pieces for the burrata (less luxurious, still good). A handful of toasted breadcrumbs in place of pine nuts on top for crunch on a budget.

• Pairings. A cold glass of Vermentino or a dry Provençal rosé. A loaf of warm focaccia for dragging through the burrata. That is dinner.