Asparagus, Burrata, and Prosciutto Tartines

Name: Asparagus, Burrata, and Prosciutto Tartines
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 slices prosciutto; 1 1/2 lb. medium asparagus, trimmed; Kosher salt; 1/4 c. plus 2 tsp. olive oil, divided; 2 cloves garlic; 1/2 c. hazelnuts, toasted and skins removed, roughly chopped; 2 Meyer lemons; 4 slices crusty bread; 8 oz. burrata cheese

By The Good Housekeeping Test KitchenPublished: Apr 30, 2019

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asparagus, burrata, and prosciutto tartines

Mike Garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

505

This toast is piled high with fresh veggies and creamy burrata ... what more could you ask for?

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Ingredients

2
slices prosciutto
1 1/2 lb.
medium asparagus, trimmed
Kosher salt
1/4 cup
plus 2 tsp. olive oil, divided
2
cloves garlic
1/2 cup
hazelnuts, toasted and skins removed, roughly chopped
2
Meyer lemons
4
slices crusty bread
8 oz.
burrata cheese

Directions

1. Step 1Heat oven to 350°F. Line baking sheet with parchment paper and place prosciutto on top. Bake until crisp, 15 to 20 minutes. Transfer to paper towel and let cool.
2. Step 2Meanwhile, set 4 spears asparagus aside and peel lower thirds of remaining spears. Bring small pot of water to a boil, then add 2 teaspoons salt. Add peeled asparagus and cook until bright green and just tender, about 2 minutes; immediately transfer to bowl of ice water to cool, then drain and set aside.
3. Step 3Place 1/4 cup oil in small pot, then press in 1 clove garlic and cook on medium-low until fragrant, 1 to 2 minutes. Add hazelnuts and cook until golden brown, 4 to 5 minutes. Finely grate in zest of lemons and cook 1 minute. Squeeze in juice of half of 1 lemon and season with 1/2 teaspoon salt; stir to combine. Transfer to large bowl, add blanched asparagus and toss to coat.
4. Step 4Toast bread, then rub each slice with remaining clove of garlic. Top toasts with blanched asparagus, leaving dressing in bowl. Using vegetable peeler, shave remaining 4 spears asparagus into bowl with reserved dressing and toss to combine.
5. Step 5Top toasts with burrata, prosciutto, and asparagus ribbons, then drizzle with remaining hazelnut mixture.

Nutritional Information (per serving) About 505 calories, 39 g fat (10.5 g saturated), 20 g protein, 730 mg sodium, 21 g carbohydrate, 4 g fiber

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