FR - Asparagus is particularly prized for its health benefits: it is high in fibre, very low in calories, naturally diuretic and a source of vitamins and minerals. It is the ultimate seasonal vegetable, ideal as part of a balanced diet (read our article).
To bring out the best in it, Ornella Coffinier from OC Nutrition offers a simple and delicious recipe: roasted asparagus, burrata & toasted bread, green pesto and toasted pine nuts. A dish that is visually appealing, tasty and balanced, showcasing seasonal produce.
Ingredients (serves 2)
1 bunch of green asparagus, 1 burrata, 2 slices of bread (sourdough or wholemeal), 1 tablespoon of olive oil, ½ lemon.
For the pesto
1 handful of fresh basil, 2 tablespoons of olive oil, 1 tablespoon pine nuts, 1 tablespoon Parmesan, ½ clove of garlic, salt, pepper.
For the topping
1 small handful of pine nuts
Preparation
Preheat your oven to 180°C. Trim the ends of the asparagus, arrange them on a baking tray, drizzle with olive oil, season with salt and pepper, then bake for 15 minutes until they are lightly golden and tender.
Dry-roast the pine nuts in a frying pan for a few minutes, keeping an eye on them to ensure they don’t burn.
Make the pesto by blending the basil, pine nuts, Parmesan, garlic and olive oil until smooth. Season to taste.
Toast the slices of bread and drizzle with a little olive oil.
To serve, arrange the asparagus, place the burrata in the centre, drizzle with pesto, sprinkle with toasted pine nuts and finish with a squeeze of lemon and a twist of pepper.
Ornella's gourmet tip
For even more flavour, you can add a few lemon zest strips or fresh herbs when plating up.
Many thanks to Ornella Coffinier for sharing this delicious recipe.
The right address: OC Nutrition, 27 Chemin de Font Guiraude, 30190 Saint-Dézéry. Contact: 06 67 74 29 57, oc.nutrition@hotmail.com. Find OC Nutrition on Instagram. Read OC Nutrition, your well-being partner, the paper we dedicated to Ornella Coffinier.