Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To cook the asparagus
Fregola sarda
Asparagus salad
To serve
How it's done
To cook the asparagus
Add the salt, sugar and butter to the boiling water, add the asparagus, return to the boil. Remove the pan from the heat, cover and leave to infuse for approx. 10 mins. Remove the asparagus, drain.
Fregola sarda
Return the cooking water to the boil, add the pasta and cook until al dente, drain. Cut off the asparagus tips, set aside, cut the rest into cubes and mix in with the pasta.
Asparagus salad
Combine the condimento and oil, season with salt. Add the asparagus strips, spring onion greens and chives along with the reserved asparagus tips, mix.
To serve
Tear apart the burrata, mix with the oil. Mix ¼ of the burrata with the fregola sarda, plate up the remainder of the burrata. Using a round cutter, arrange the fregola sarda on top, press down gently, remove the cutter. Serve the asparagus salad on top of and next to the fregola sarda, garnish with the cured ham and pine nuts.
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