ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO
Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.
Provided by David Tanis
Categories breakfast, brunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
- In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
- Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
- Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
- Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
- Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams
ASPARAGUS WITH ALMOND BUTTER SAUCE
For more healthy gluten-free pesco-vegetarian recipe, please visit my blog, www.InnerHarmonyNutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil water in a pan, add 1/2 tsp of salt and cook asparagus for about 3 minutes. Don't overcook.
- Immediately immerse asparagus in cold water.
- In a medium bowl, place almond butter, tamari, sugar, lemon juice, and hot water and mix well.
- Add asparagus and red pepper slices and coat them with the sauce. Season with salt and pepper.
- Refrigerate for at least a couple of hours.
- Infuse love and serve!
Nutrition Facts : Calories 73.7, Fat 4.7, SaturatedFat 0.4, Sodium 568.4, Carbohydrate 6, Fiber 2.6, Sugar 2.4, Protein 3.8
FRESH ASPARAGUS WITH BUTTERED ALMONDS
Make and share this Fresh Asparagus with Buttered Almonds recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large sauté pan, over medium heat, melt the butter.
- Add the almonds.
- Season with salt and pepper.
- Sauté until golden, about 2 minutes.
- Add the asparagus.
- Season with salt and pepper.
- Sauté for 2 minutes.
- Remove and serve.
CAMPANELLE PASTA WITH BURRATA CHEESE, SPINACH, LEMON, AND TOASTED ALMONDS
Categories Cheese Citrus Garlic Leafy Green Nut Pasta Vegetarian Quick & Easy Mozzarella Almond Fall Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and pepper, and serve.
GRIDDLED ASPARAGUS WITH FLAKED ALMONDS & BUTTER
A perfect snack, starter or side dish of nutty, crisp asparagus spears with a buttery glaze
Provided by Good Food team
Categories Lunch, Side dish
Time 11m
Number Of Ingredients 4
Steps:
- Cook asparagus in boiling salted water for 2 mins. Drain, then toss with a little olive oil. Heat a griddle pan to very hot, place the spears on the griddle and cook for a few mins, turning to get a nice charred effect all over. Meanwhile, melt a knob of butter in a pan. Divide the asparagus between 2 plates, season and top each pile with a drizzle of melted butter and toasted flaked almonds.
Nutrition Facts : Calories 107 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
BURRATA WITH ASPARAGUS, BROWN BUTTER, GUANCIALE, AND ALMONDS
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 325°F.
- Spread the almonds on a baking sheet and place them in the oven to toast for 12 to 15 minutes, until they are golden brown and fragrant, shaking the pan occasionally so the nuts brown evenly. Remove the almonds from the oven and set them aside to cool to room temperature. Drizzle the almonds with 1 tablespoon of the olive oil, sprinkle them with sea salt, and toss to coat them with the seasonings. Slice the almonds in half lengthwise.
- After you put the almonds in the oven, lay the guanciale slices on a baking sheet and put it in the oven with the almonds until the guanciale is cooked through but not crisp, about 5 minutes. Remove the guanciale from the oven, transfer it to paper towels to drain, and cut each piece of guanciale in half on the diagonal.
- Increase the oven temperature to 450°F.
- Snap off the asparagus stems at the natural break and discard the stems. Put the asparagus spears on a baking sheet. Drizzle them with the remaining olive oil and sprinkle them with the kosher salt. Spread the asparagus out in a single layer and roast them in the oven until they start to brown but are still al dente, about 10 minutes. Remove the asparagus from the oven and set aside to cool to room temperature.
- Place the butter in a medium saucepan (preferably stainless steel). Cook the butter over medium-high heat without stirring, but swirling the pan occasionally to brown the butter evenly, for 3 to 5 minutes, until the bubbles subside and the butter is dark brown with a nutty, toasty smell. (As you cook it, the butter will foam up and begin to brown, then the milk solids will drop to the bottom and the foam will subside. At this point the butter is done. Turn off the heat immediately, as the line between brown butter and burnt butter is a fine one.)
- To serve, lay five to seven asparagus spears side by side on each of four plates (preferably oval or rectangular), pulling the tips of some of the spears so they aren't lined up evenly. Spoon 1 tablespoon of the brown butter along the length of each serving of asparagus spears to coat them with the butter. Cut the burrata into four equal segments and lay one segment on top of each serving of asparagus. Use the back of the tablespoon to create a small crater in each segment of burrata and spoon 1 tablespoon of the brown butter into each crater. Drop 1 tablespoon of bread crumbs in clumps, avoiding the butter (clumping them keeps them from getting soggy), over each serving of burrata and asparagus. Sprinkle the almonds over and around the asparagus and burrata, and lay two pieces of guanciale overlapping each other on top of each serving.
- Suggested Wine Pairing
- Petite Arvine (Valle d'Aosta)
More about "burrata with asparagus brown butter guanciale and almonds recipes"
ASPARAGUS WITH BURRATA + BROWN BUTTER
From thekitchykitchen.com
Estimated Reading Time 2 mins
BURRATA CHEESE WITH ASPARAGUS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine AmericanTotal Time 30 minsCategory AppetizerCalories 546 per serving
- In a small bowl, soak the golden raisins or sultanas in enough warm water to cover for at least 5 minutes. Drain the plumped fruit and pat dry.
- Cut the woody ends off the asparagus spears and discard. Fill a large bowl halfway with ice water. Bring a pot filled with plenty of salted water to a boil. Plunge the asparagus into the boiling water and cook just until the spears are tender and barely beginning to give when pinched where the tip begins, 2 to 4 minutes, depending on the thickness of the spears. Be careful to not overcook the asparagus.
- In a large, dry skillet over low heat, warm the pine nuts until lightly toasted and fragrant, shaking the pan occasionally. Tip the pine nuts onto a plate to cool.
- Return the skillet to medium heat, pour in 1/4 cup oil, and wait until the oil is hot but not smoking. Add the bread crumbs and cook, shaking the pan vigorously, until the crumbs are light golden and crisp, about 1 minute. Transfer the crisped bread crumbs to a plate to cool.
BROWN BUTTER ASPARAGUS WITH ALMONDS - THE RECIPE CRITIC
From therecipecritic.com
Servings 4Calories 241 per serving
FROM THE GRILL: HELEN GRAVES’ BARBECUED SALAD RECIPES
From theguardian.com
HERBED FAZZOLETTI WITH ASPARAGUS AND BURRATA RECIPE - FOOD & WINE
From foodandwine.com
BURRATA WITH ASPARAGUS, BROWN BUTTER, GUANCIALE, AND ALMONDS …
From eatyourbooks.com
GNUDI WITH CHOPPED BURRATA, SAGE BUTTER AND PARMESAN
From greatbritishchefs.com
ASPARAGUS PIZZA WITH BURRATA CHEESE AND ARUGULA - LIVE EAT LEARN
From liveeatlearn.com
GNOCCHI WITH MUSHROOMS, GREEN ASPARAGUS, PESTO & BURRATA
From baketotheroots.de
OUR 10 BEST BURRATA RECIPES | FOOD & WINE
From foodandwine.com
12 RICH AND CREAMY BURRATA RECIPES | ALLRECIPES
From allrecipes.com
BURRATA WITH ROASTED AND MARINATED ASPARAGUS - CIAO ITALIA
From ciaoitalia.com
ASPARAGUS WITH BURRATA + BROWN BUTTER + GUANCIALE // …
From thekitchykitchen.com
8 BURRATA SALAD RECIPES | ALLRECIPES
From allrecipes.com
SAUTéED ASPARAGUS WITH LEMON, GARLIC AND ALMONDS - THE …
From theseasonedmom.com
10+ BURRATA RECIPES | EATINGWELL
From eatingwell.com
ROASTED BALSAMIC ASPARAGUS RECIPE - CARLSBAD CRAVINGS
From carlsbadcravings.com
ROASTED ASPARAGUS WITH BROWNED BUTTER AND ALMONDS
From foodiecrush.com
ROASTED ASPARAGUS WITH BALSAMIC BROWNED BUTTER RECIPE
From myrecipes.com
BURRATA WITH ROASTED ASPARAGUS, TOMATO AND SORREL - CIAO ITALIA
From ciaoitalia.com
WEEKNIGHT BURST TOMATO BURRATA PASTA - HOW SWEET EATS
From howsweeteats.com
BURRATA WITH WARM ROASTED ASPARAGUS AND WILD ROCKET (BURRATA …
From thehappyfoodie.co.uk
10 BEST BURRATA APPETIZER RECIPES | YUMMLY
From yummly.com
ASPARAGUS, ALMONDS AND BURNT BUTTER RECIPE - GOOD FOOD
From goodfood.com.au
GNOCCHI DI ASPARAGI CON BURRATA E GUANCIALE RECIPE BY MASSI CHEF ...
From cookpad.com
GARLIC BUTTERED ANGEL HAIR WITH BURRATA - WHAT'S GABY COOKING
From whatsgabycooking.com
20 MOUTHWATERING RECIPES THAT USE BURRATA - CAMILLE STYLES
From camillestyles.com
BURRATA WITH CHARRED ASPARAGUS AND PISTACHIO-MINT GREMOLATA
From saltandwind.com
BURRATA AND ROASTED ASPARAGUS AND TOMATO SALAD - FOODIECRUSH
From foodiecrush.com
BOILED ASPARAGUS WITH BROWN BUTTER AND ALMONDS | THE SATURDAY …
From thesaturdaypaper.com.au
BEST BURRATA CHEESE RECIPES: SALADS, STARTERS, ASPARAGUS - STYLIST
From stylist.co.uk
HERBED FAZZOLETTI WITH ASPARAGUS AND BURRATA - BIGOVEN.COM
From bigoven.com
ASPARAGUS RAVIOLI WITH ALMOND BROWN BUTTER SAUCE
From bakeatmidnite.com
GRIDDLED ASPARAGUS, RADISHES AND BURRATA WITH LEMON AND BASIL
From thejc.com
GRILLED ASPARAGUS & BURRATA SALAD | EASY SUMMER BARBECUE RECIPE
From thehappyfoodie.co.uk
GRILLED ASPARAGUS WITH ROMESCO SAUCE AND BURRATA - VIKALINKA
From vikalinka.com
TROUT WITH BROWN BUTTER AND ALMONDS - RICARDO
From ricardocuisine.com
ASPARAGUS POLENTA WITH CREAMY BURRATA IS WHAT'S FOR DINNER
From foodrepublic.com
ASPARAGUS AND POACHED EGG SALAD WITH BURRATA | RICARDO
From ricardocuisine.com
BEST ASPARAGUS, BURRATA AND PROSCIUTTO TARTINES RECIPE - GOOD …
From goodhousekeeping.com
BEST FETTUCCINE WITH BROWN BUTTER AND ASPARAGUS RECIPES | FOOD …
From foodnetwork.ca
LEMON BUTTER PASTA WITH BURRATA CHEESE - DEL'S COOKING TWIST
From delscookingtwist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love