I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
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Cut off the bottom woody portions of the spears. You can snap then at their natural breaking point or snap one and use it as a guide to cut the rest.
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Using a vegetable peeler, shave the spears below the tips. Cut the tips in half lengthwise.
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Roughly chop the mint, being careful not to bruise it. And roughly chop the pistachios.
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Combine all of the ingredients for the vinaigrette and whisk well until completely combined.
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Add the shaved asparagus, tips, mint and pistachios to a large bowl and dress with the vinaigrette.
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Transfer the salad to a shallow serving bowl and top with burrata, a drizzle of olive oil and a sprinkling of chili flakes.
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