Sorrel is joined by parsley, garlic, Parmesan and toasted pine nuts to make a vibrant dressing for charred spring spears
April is such an exciting month in the British seasonal-food calendar. So many vibrant ingredients start appearing after the long winter months, not least bright-green asparagus.
Overview
Prep time
10 mins
Cook time
10 mins
Serves
4
Ingredients
- 45g pine nuts
- ½ garlic clove, peeled
- 40g sorrel
- ½ bunch of flat-leaf parsley
- 40g Parmesan
- 6 tbsp extra-virgin olive oil
- 2 x 250g bunches of asparagus
- juice of ½ lemon
- 2 x 125g balls of burrata
Method
Step
Toast 45g pine nuts in a small frying pan over a medium-low heat until lightly golden.
Step
Leave to cool, then place 35g in a food processor with ½ a peeled garlic clove, 40g sorrel and ½ bunch of flat-leaf parsley.
Step
Blitz until well chopped then finely grate in 40g Parmesan, season well and blitz again, slowly pouring in 6 tbsp extra-virgin olive oil.
Step
Place a griddle pan on a high heat. Snap the woody stems off 2 x 250g bunches asparagus and griddle for around five minutes, turning halfway through, until charred but still with a bite. Toss with the juice of ½ lemon.
Step
Divide the asparagus between four plates and tear over 2 x 125g balls of burrata. Season and drizzle each with the sorrel pesto, scatter over the remaining pine nuts and serve.