Ingredients
- 700 g asparagus
- 4 pcs small burrate
- 250 g cherry tomatoes
- 50 g peeled onion
- 4 pcs slices of ham
- 1 pc clove of garlic
- thyme lemon
- vegetable broth
- extra virgin olive oil
- salt
- pepper
- sugar
For the recipe of burrata and crispy ham with asparagus and cherry tomatoes, cut the tomatoes in half
and place them on a baking sheet covered with baking paper, with the side of the cut facing upwards. Season with salt, sugar, lemon thyme leaves, garlic, peeled and cut into 2-3 pieces, and a little oil. Cook them at 140 ° C in ventilated mode for 1 hour. Put the slices of ham in a baking pan lined with baking paper; cover them with another sheet of baking paper and rest on a plate to keep them crushed. Bake at 140 ° C for 20 minutes, then remove the plate and the baking paper and cook for another 40 minutes. Take them out of the oven and pat dry with kitchen paper. Clean the asparagus; cut the stems of 500-600 g of vegetables into slices and divide the tips in half. Cut the remaining asparagus into thin strips, gradually dipping them in ice water. Coarsely chop the onion and fry over a medium heat in a saucepan with 2 tablespoons of oil for a couple of minutes; add the asparagus slices and 2 ladles of vegetable stock and continue cooking for 40 minutes; then blend everything with an ice cube, obtaining a cream (if you want a very fine consistency, you can pass it through a sieve). Brown the asparagus tips in a pan with a film of oil for 3-4 minutes, adjusting with salt. Spread the asparagus cream on the plates, place the burrata on top and a slice of ham cut into small pieces. Complete with the tomatoes, the browned asparagus tips and the ribbons, drained, dried and seasoned with oil, salt and pepper.
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