Asparagus with Burrata and Charred Garlic

A bright, savory spring dish with creamy burrata, toasted pine nuts, and deeply flavorful charred garlic.

Ingredients

• ¼ cup pine nuts

• 4 tablespoons olive oil, divided

• 3 cloves garlic, roughly chopped

• 1 bunch asparagus, ends trimmed

• 4 oz burrata

• ½ lemon, zested

• 2–3 tablespoons tarragon

• 2–3 tablespoons marjoram

• Maldon salt and cracked pepper

Instructions

1. Toast the Pine Nuts
   Heat a pan over medium and toast the pine nuts for 3–4 minutes, stirring occasionally. Once golden, remove from the pan and set aside.

2. Cook the Garlic
   In the same pan, heat 2 tablespoons olive oil. Add the chopped garlic and cook until golden and fragrant, being careful not to let it burn. Remove and set aside.

3. Cook the Asparagus
   Wipe out the pan and return it to medium heat. Add the remaining olive oil and the asparagus. Cook undisturbed for 3–4 minutes, then turn and cook 1 more minute. If still too firm, add a splash of water, cover, and steam for 1 minute until tender.

4. Assemble the Dish
   Transfer the asparagus to a serving platter. Top with torn burrata, toasted pine nuts, charred garlic, lemon zest, tarragon, and marjoram. Drizzle with a bit more olive oil and finish with Maldon salt and cracked black pepper.