Burrata Cheese With Asparagus

Instructions

Soak the raisins

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.

Trim and cook the asparagus

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. 

Plunge the asparagus into the ice water to stop the cooking. Drain the asparagus and pat thoroughly dry. Cut the asparagus on the angle into pieces roughly resembling penne pasta.

Toast the pine nuts

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.

Toast the bread crumbs

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.

Assemble the burrata with asparagus

In a large bowl, combine the drained plumped fruit, the asparagus, pine nuts, saffron, if using, and 2 tablespoons olive oil. Season with salt and freshly cracked black pepper.

Cut each burrata ball in half and place one half on each of 4 plates, cut side down. Strew the asparagus mixture on top of the burrata, sprinkle with the crisped bread crumbs, and drizzle with the remaining olive oil. If desired, drape each salad with a thin slice prosciutto di Parma. Serve cold or at room temperature.

Appetizers