Burrata, Brown Butter, Guanciale, and Asparagus
This recipe is a compilation of awesome stuff all on one plate. The key to it working is that like with the Super Friends, each element brings something different to the mix. The asparagus is fresh and green, the brown butter nutty, the guanciale savory and crisp, the burrata creamy and rich. Together, it's all the things. It's also very easy to mix and match these elements. Don't have guanciale? Try bacon or pancetta. No asparagus? Try broccolini or even roasted leeks. Just don't skip the burrata and brown butter—because why would you? Enjoy!
1/2 cup diced guanciale
1 bunch asparagus, bottoms trimmed
3 tbsp. unsalted butter
8 oz. burrata
In a pan over medium-low heat, render the guanciale until most of the fat is in the pan and the pieces are crisp. Set the pieces aside but keep the fat in the pan. Heat the pan over medium heat, and add the asparagus. Cook for about 5 to 10 minutes (depending on how thick the asparagus is), until bright green and tender but still crisp in the center. Remove from the pan.
While you're cooking the asparagus, brown the butter by placing it in a small pan over medium heat, and melt and stir until a deep golden brown hue. Immediately pour off into a glass; otherwise it will keep cooking.
To assemble, place the asparagus on a plate and top with burrata, guanciale, and brown butter. Eat immediately.
A simple serving platter is a must, and Heath is the obvious choice in that department. I love this subtle gray one from the winter line.
Will you be trying out this recipe? Let us know in the comments below.