2 bunches large asparagus
½ c. pistachios, toasted
1 c. flat-leaf parsley leaves
½ c. extra virgin olive oil
1 clove garlic, grated
1 T. lemon juice
2 balls burrata
Bring a large saucepan of salted water to a boil. Trim the ends off the asparagus, and cook for approximately two minutes or until tender. Remove, and place in a bowl of ice water to stop the cooking. Drain, and refrigerate until ready to serve.
To make the pistachio salsa verde, combine the pistachios, parsley, olive oil and garlic in the work bowl of a food processor. Pulse to a rough paste, stopping and starting a couple times to scrape down the sides. Add lemon juice and season with salt to taste.
To serve, place the asparagus on a large platter. Place the burrata on top of the spears and dress with a few tablespoons of the pistachio salsa verde. Serve the remaining sauce on the side.
Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.