June sees the end of British asparagus season so it’s the last chance to celebrate them! Paul Ainsworth is the successful chef and restaurateur behind The Ainsworth Collection, which includes Michelin-starred No6 in Padstow where the menu showcases Cornish produce at its best.
English asparagus, chimichurri dressing, burrata and seaweed sourdough croutons
Ingredients
- 1 bunch green English asparagus
- 1 ball burrata
- 2 slices torn sourdough
- 10ml olive oil
- 1 tsp dried seaweed powder/ seasoning
- Sea salt and pepper
- 3 tbsp chimichurri dressing (see recipe below)
Method
- Remove the tough end of the stalk from the asparagus then trim and lightly peel
- Add the torn bread, olive oil and a pinch off sea salt in a bowl and mix well. Place onto a chargrill over a medium to high heat to toast all over to create a crunchy crouton. Dust with seaweed powder and set aside.
- Boil or steam the asparagus in salty, seasoned water and cook for 1 ½ -2 minutes until the asparagus is tender but cooked through.
- Remove the asparagus onto paper to dry and lightly season with sea salt and a drizzle of extra virgin olive oil. Place the asparagus onto a plate.
- Spoon over the chimichurri, lightly tear the burrata over the top, season with salt and pepper and top with the seaweed seasoned croutons to serve.
For the chimichurri, combine 120g flat leaf parsley, 120g coriander, 30g fresh oregano, 2 cloves of garlic, micro-planed, 1 tsp chilli flakes, 1 tsp ground cumin, 160g olive oil and 120g cider vinegar in a food processor (tearing the herbs off the stalks to ensure a smooth blend.) Taste and finish with fine salt and a splash of lemon if needed.
