Grilled Asparagus With Burrata, Salsa Verde and Pistachio Dukkah

Pair with Long Meadow Ranch Sauvignon Blanc, Rutherford
Recipe Courtesy of Kipp Ramsey
  • 1 bunch asparagus
  • 1 ball burrata (we use di Stefano)
Salsa Verde
  • 1 bunch spring onions
  • 1 bunch parsley
  • 1 bunch chives
  • 4 cloves garlic
  • Zest of 2 lemons
  • 2 cups EVOO or blended oil
  • Pinch of chili flakes
  • Salt and pepper to taste
Pistachio Dukkah
  • 1 cup pistachios (lightly toasted)
  • 1 tbsp sesame seeds (lightly toasted)
  • 1 tbsp coriander
  • 1/2 tsp fennel seeds
  • 1 tsp cumin
  • 1/2 tsp sugar
  • 1/4 tsp chili flakes
  • Salt to taste
  • Trim and peel outer skin from the spring onions, lightly season with salt, pepper, and EVOO.  Grill over medium high heat allowing to char slightly on the outside. Allow to cool to room temp.

  • While the onions cool, rough chop the herbs and place in a bowl.

  • Mince the garlic and add to the bowl and then drizzle in the oil while whisking to desired consistency but not too loose.

  • Add the lemon zest and reserve the lemons to squeeze over the final plate. (adding to the salsa may cause the herbs to discolor and brown.)

  • Once the onions are cool, chop small and add to the mixture. You may need to adjust the consistency again with more oil. Last season with salt, pepper, and chili flakes.

For the dukkah
  • Lightly toast the nuts and seeds separately until fragrant at 350F.
  • Once cooled rough chop pistachios and pulse the seeds in a spice (coffee) grinder.
  • Combine all ingredients in a bowl and season with salt.
To plate
  • Prepare a grill to medium high heat. 
  • Remove the base of the asparagus and season with salt, pepper, and EVOO.
  • Grill for 5-8 mins depending on the thickness of the asparagus. (I prefer a bit more on the crunchy side as it can get mushy and texturally unappealing if over cooked).
  • Place the burrata (remove from fridge so it’s not ice cold) in the base of your serving vessel and lightly smash with a spoon to cover the dish. Place the grilled asparagus on top as the heat will help melt the cheese.
  • Spoon over the salsa verde and squeeze some fresh lemon juice over the top. 
  • Some nice additions to this dish are prosciutto, country ham, or even a sunny-side up egg!