This creamy burrata goes wonderfully with these green asparagus from Quebec as well as green peas and edamame beans.
Servings: 2 people
Ingredients
- 1 bunch of green asparagus from Quebec
- 15 ml of olive oil
- 5 ml garlic powder
- 5 ml of onion powder
- salt / pepper
- 1 cup green peas
- 1 cup edamame
- some Kalamata olives
- 1 burrata
- a few radishes cut into thin slices
- 1 lemon
- a few sprigs of chives
- a few tarragon leaves
- 30 ml of La Belle Excuse white balsamic vinegar
- 45 ml of La Belle Excuse olive oil
- ground pepper
- La Belle Excuse flower of salt
Preparation
- Preheat oven to 400°F or 200°C.
-
Quickly wash the asparagus. Trim the ends of the stalks and place them on a non-stick baking sheet, or alternatively, lined with parchment paper or a silicone mat.
Season with salt and pepper, add the garlic and onion powders, squeeze the juice of half a lemon, and drizzle with olive oil. Cut the remaining half lemon into slices and arrange them on top of the asparagus. - Bake and roast for about 15 minutes.
- Bring a saucepan of water to a boil and add salt. Add the edamame and after 2 minutes of cooking, add the peas (the edamame should cook for 5 minutes and the green peas for 3 minutes). They should remain crisp and green. Drain them and run them under cold water to stop the cooking. It's best to remove the thin film around the beans. It's tedious to do, but it's worth it! Just press lightly on the ends of the beans.
- In a small bowl, add the chopped herbs, white balsamic vinegar, and olive oil. Season with salt and pepper, and mix.
- In a serving dish, arrange the asparagus, broad beans and peas, as well as the olives.
- In the middle, place the burrata and drizzle with the herb vinaigrette. Sprinkle with radish slices and fleur de sel, and season with pepper to taste.
Enjoy with slices of toasted bread.
