Wild garlic is only in season for a short time but it's worth seeking out for its bold, punchy flavour, check out our GH tips below for more info on how to forage and cook with it. You can make the oil ahead of time - it will keep in the fridge for 3 days, just make sure you bring it up to room temperature before serving.
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Yields:
4 - 6
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Cal/Serv:
477
Ingredients
50 g wild garlic
100 ml extra virgin olive oil
700 g asparagus, woody ends snapped off
1 Tbsp. olive oil
Juice and zest of 1/2 lemon
285 g pack burrata, at room temperature
30 g hazelnuts roughly chopped
Directions
Step 1First, make the wild garlic oil. Put the wild garlic in a blender with the extra virgin olive oil. Blitz until smooth, then taste and check the seasoning.
Step 2Toss the asparagus in a bowl with the 1tbsp olive oil and some seasoning. Heat a griddle pan over a high heat, then char all over for 3-4 min (you may have to do this in batches). Set aside in a bowl and drizzle with the lemon juice.
Step 3To serve, spread the asparagus on a platter. Drain the burrata and place in the middle. Drizzle over the wild garlic oil (see GH tip), sprinkle with the hazelnuts and finish with the lemon zest.
GH TIP:
You can pass the wild garlic drizzle through a fine sieve for a smoother finish, if you like. If you can’t get a hold of wild garlic, you can use chives instead.
Wild garlic is truly a wonderful ingredient - check out our guide on how to forage and cook here.
Per serving:
Calories: 477
Protein: 20g
Fat: 41g
Saturates: 13g
Carbs: 4g
Sugars: 3g
Fibre: 5g
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Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
