Wash and immerse asparagus stalks in a bowl of cold water to remove any sandy bits. Remove the tough ends by holding the stalk with two hands and bending till it snaps. Discard the base of the stem and pat the stalks dry. Drizzle the asparagus with olive oil and lightly brush to cover.
Brush the grill lightly with olive oil and heat to medium-high. Add the stalks and cook for 5-7 minutes, turning frequently. The spears should be ready when they are lightly browned on all sides.
Plate the asparagus spears, dividing them between 4 servings. Break open the burrata ball and place ¼ of the ball open side facing up over the base of the asparagus. Add a large dollop of fresh pesto over the burrata and season with salt and pepper. Drizzle with olive oil and serve.
Chef note:
If the asparagus spears are quite thick, lightly peel the base after breaking tough ends to remove any residual tough strings.
This dish can be made and served on a platter for a buffet or family style dinner.
Wash and immerse asparagus stalks in a bowl of cold water to remove any sandy bits. Remove the tough ends by holding the stalk with two hands and bending till it snaps. Discard the base of the stem and pat the stalks dry. Drizzle the asparagus with olive oil and lightly brush to cover.
Brush the grill lightly with olive oil and heat to medium-high. Add the stalks and cook for 5-7 minutes, turning frequently. The spears should be ready when they are lightly browned on all sides.
Plate the asparagus spears, dividing them between 4 servings. Break open the burrata ball and place ¼ of the ball open side facing up over the base of the asparagus. Add a large dollop of fresh pesto over the burrata and season with salt and pepper. Drizzle with olive oil and serve.
Chef note:
If the asparagus spears are quite thick, lightly peel the base after breaking tough ends to remove any residual tough strings.
This dish can be made and served on a platter for a buffet or family style dinner.
