B U R R ATA
Its name means
buttery, which
should give
you a good idea
of what to
expect from
this rich,
mild cheese
that looks like
a ball of fresh
mozzarella.
When torn
open, a liquid
cream center
spills out.
Grilled Asparagus
Salad
SERVES 4
3 tbsp. olive oil
1 clove garlic, grated
12 oz. medium asparagus,
trimmed
Kosher salt and pepper
2 tbsp. chopped toasted
pistachio nuts
1 tbsp. grated Parmesan
1 tsp. lemon zest
1 tsp. lemon juice
Pinch of Aleppo
pepper or crushed red
pepper■In a bowl, mix the olive oil
and garlic. Toss asparagus
with 2 tbsp. of the garlic oil;
season with salt and pepper.
Grill over medium-high,
turning occasionally,
until crisp-tender, about
5 minutes.
■Transfer the asparagus to a
platter. Top with pistachios,
Parmesan, lemon zest,
lemon juice, Aleppo pepper,
and the remaining 1 tbsp.
garlic oil.Asparagus is
cut close to the
ground when
harvested.
The end is
woody and hard
to chew. Grasp
a spear with
one hand at
each end and
gently bend to
find the natural
breaking point.
Discard the
tough end.
Then use that
spear as your
guide to
trim the rest of
the bunch.