Pan-fried asparagus with tomatoes and lemon burrata
List of ingredients
Serves two
500 g green asparagus
1 lemon
Olive oil
200 g cherry tomatoes
1 tsp brown sugar
2 burrata cheeses
Basil to garnish
Salt and pepper
Sommelier’s tip
Chablis Premier Cru Fourchaume
Simplicity and balance are the keys to this recipe. The bite of the asparagus, the creaminess of the burrata, and the sweetness of the tomatoes combine perfectly, subtly lifted by the aromatic complexity of a Chablis Premier Cru Fourchaume. This is a real palette of textures and aromas!
METHOD
Trim the ends of the asparagus. Grate the rind of the lemon and squeeze the juice. Heat the olive oil in a frying pan and sauté the asparagus for around five minutes. Moisten with two teaspoons of lemon juice and add 1/2 teaspoon of lemon zest. Add the tomatoes and sugar and cook for a further five minutes.
Season with salt and pepper. Divide the asparagus and tomatoes between two plates. Cut the cheeses in half and place on top of the asparagus.
Sprinkle with grated lemon zest and basil, then serve.
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