Asparagus with Burrata and Sherry Vinegar Honey Sauce
Appetizers • Italian
Description
Asparagus with burrata and sherry vinegar honey sauce
Ingredients
- Asparagus 10 oz
- Shallot 3 heads
- Champignons 12 pieces
- Ricotta cheese 3 pieces
- Champagne Vinegar 0 fl oz
- Olive Oil 5 fl oz
- Honey 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a deep bowl, whisk together the sherry vinegar, honey, and olive oil. The honey can be mixed in with the vinegar right away, but the olive oil should be added gradually in a thin stream while vigorously whisking. Season with salt and pepper.
Step 2
Slice the shallots into thin rings and drizzle them with sauce to let them marinate slightly.
Step 3
In boiling salted water, cook the asparagus until tender (about three minutes; if cooked longer, it will become overcooked), then cool it under cold running water or with ice.
Step 4
On a plate, place the burrata drizzled with a sauce made of sherry vinegar, honey, and olive oil, asparagus topped with onions that have been lightly marinated in sherry sauce, and thinly shaved mushrooms. Half a ball of burrata is more than enough for one person.
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