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Asparagus, Burrata & Gremolata Butter paired with Protea Sauvignon Blanc

Asparagus, Burrata & Gremolata Butter paired with Protea Sauvignon Blanc

Asparagus, Burrata & Gremolata Butter paired with Protea Sauvignon Blanc
Asparagus, Burrata & Gremolata Butter paired with Protea Sauvignon Blanc

Enjoy it with

Protea

Sauvignon blanc

2017

Order now
  • -1-Protea-/1- -2-Sauvignon blanc-/2- -3-2017-/3-  -link-23-/link-
  • Asparagus, Burrata & Gremolata Butter paired with Protea Sauvignon Blanc

In the Vineyard

MAKES : 2 portions

EASY

10 min

Ingredients

1 x Burrata

1 x small red onion sliced

1 bunch Asparagus (150g – 200g)

1 x handful Baby Salad Mix Washed

2 x table spoons Raspberry Vinegar

50 g Butter

1 tablespoon chopped Italian Parsley

2 cloves Garlic peeled and finely chopped

Zest and juice of 1 Lemon

Ingredients
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Method

Clean Asparagus and boil in Salted water for 2 min, then plunge into ice bath.

Mix Raspberry Vinegar and red Onion and put aside to marinade.

For the Gremolata Butter;

Mix Butter, Italian Parsley, garlic and the zest and juice of 1 Lemonand chill for 30 min

To serve;

Put the Gremolata butter in a sauce pan and gently heat until butter has melted.

Arrange Asparagus and baby salad mix on a plate, top with the Burrata.

Slowly pour the melted Gremolata Butter over the Cheese and Garnish with the marinated red onion. Serve immediately.

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