White Asparagus with Burrata and Serrano Ham
with toasted hazelnuts and fresh parsley | 2 servings
.
Tags:
Recipe
Allergens:
Melk (inclusief lactose)
•Hazelnoten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
500 g
White asparagus
1 bulb(s)
Burrata
40 g
Serrano ham
20 g
Hazelnuts
10 g
Fresh flat leaf parsley
Not included in your delivery
1 tablespoon
Honey [or plant-based alternative]
2 teaspoon
Balsamic vinegar
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1489 kJ
Calories356 kcal
Fat22.9 g
Saturated Fat7.9 g
Carbohydrate17 g
Sugar10.1 g
Dietary Fiber5.4 g
Protein17.8 g
Salt1.3 g
Potassium500 mg
Calcium50 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Large pan or asparagus pan
•Small Bowl
Cooking Steps
1
- Peel the white asparagus and trim off the tough ends.
- In a large pot, bring water to a boil and cook the asparagus for 5 - 6 minutes until slightly tender. Drain and set aside.
- Heat a clean frying pan over medium heat and toast the hazelnuts for 2 - 3 minutes or until golden brown.
- Let them cool slightly, then roughly chop them.
2
- In a small bowl, add the extra virgin olive oil, balsamic vinegar and honey.
- Season with salt and pepper and mix well.
- Finely chop the parsley.
3
- Serve the asparagus on plates.
- Halve the burrata and add on top.
- Garnish with the Serrano ham and drizzle the dressing over the dish.
- Top with the hazelnuts and fresh parsley.
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