Roast English Asparagus with Burrata and Wild Garlic Oil
Asparagus season is just kicking off and we’re jumping straight in with a gorgeous little sharing dish for two! Asparagus has a fairly short season running from late April to June although the quality starts to wane towards the end of May. Asparagus is a super versatile spring green holding up incredibly well to lots of bold flavours.
We will be using the Gozney Roccbox to cook our asparagus, the Roccbox is a brilliant little bit of kit! The Gozney Roccbox is a restaurant-grade portable outdoor pizza oven, reaching an incredible 950°F/500°C. It is built using the same design, engineering and grade of materials as Gozney’s professional ovens, used by some of the world’s best restaurants.
We’ve had a brilliant time using our Roccbox, of course there have been plenty of pizzas consumed but there’s more to the Roccbox than just pizzas.
The possibilities are endless when it comes to asparagus and I really implore you to experiment with new bolder flavour pairings, moving away from hollandaise, poached eggs or as a side to fish.\
We’re going to keep it nice and simple today, offsetting the deep charred asparagus with an intensely creamy burrata finished with a wild garlic oil to bring everything together and toasted ciabatta to mop all the creamy butteryness from the plate.