Asparagus with Burrata and Sherry Vinegar Honey Sauce

Appetizers | Italian cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Asparagus with burrata and sherry vinegar honey sauce

Ingredients

Asparagus - 10.6 oz
Shallot - 3 heads
Champignons - 12 pieces
Ricotta cheese - 3 pieces
Champagne Vinegar - 1 fl oz
Olive Oil - 3 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.