Asparagus with burrata and sherry vinegar and honey sauce
6 servings
10 minutes
This exquisite Italian salad combines the delicate freshness of asparagus, the creamy softness of burrata, and the refined sweetness of sherry sauce with honey. Asparagus quickly blanched in salted water retains its crunchy texture and bright flavor, while burrata adds creamy depth. Shallots provide a subtle piquant note, and fresh mushrooms add an earthy touch. Sherry vinegar with honey and olive oil creates a balance of sweet and sour aroma, enriching the dish's flavor palette. This salad is the perfect treat for warm summer evenings—light yet rich—pairing wonderfully with white wine and fresh bread. Italians appreciate it for its simplicity in preparation and harmonious combination of flavors, while its elegant presentation makes it worthy of a festive table.
1
In a deep bowl, whisk sherry vinegar with honey and olive oil. You can mix the vinegar with honey right away, but add the olive oil gradually in a thin stream, whisking vigorously. Season with salt and pepper.
- Sherry vinegar: 30 ml
- Wildflower honey: 1 teaspoon
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
2
Slice the shallots into thin rings and drizzle with sauce to marinate slightly.
- Shallot: 3 heads
3
Boil the asparagus in salted boiling water until tender (about three minutes; longer will result in overcooking), then cool it under water or with ice.
- Green asparagus: 300 g
4
Place burrata on a plate, seasoned with a sauce of sherry vinegar, honey, and olive oil, asparagus topped with onion slightly marinated in sherry sauce, and thinly shaved mushrooms. Half a head of burrata is more than enough for one person.
- Burrata cheese: 3 pieces
- Sherry vinegar: 30 ml
- Wildflower honey: 1 teaspoon
- Olive oil: 100 ml
- Green asparagus: 300 g
- Shallot: 3 heads
- Button mushrooms: 12 pieces
