Burrata with asparagus, pangrattato and sage

SERVES 2 AS A STARTER

For the pangrattato

50ml sunflower oil

1 garlic clove, quartered

50g fresh or dried breadcrumbs

200g asparagus, tough ends trimmed

1tbsp good-quality olive oil

50g unsalted butter

6 sage leaves

2 x 125g balls burrata

50g Italian hard cheese, finely grated

To make the pangrattato, pour the sunflower oil into a small saucepan set over a medium heat. When hot, add the garlic quarters and cook until lightly golden, then add the breadcrumbs and cook for 2 minutes, stirring all the time, until the breadcrumbs are a light golden colour. Drain using a fine metal sieve, season with salt and leave to cool.

Bring a pan of salted water to the boil. Add the asparagus and boil for around 3 minutes until tender, then remove from the water and pat dry with kitchen paper. Transfer to a bowl, dress with the olive oil and season with sea salt and black pepper.

Set a frying pan over a medium heat and, when hot, add the coated asparagus. Reduce the heat to low and cook slowly, turning regularly, until the asparagus spears start to go slightly golden. Remove and set side.

In the same frying pan, melt the butter and add the sage leaves. Cook for around 2 minutes until the sage goes crispy. Remove the sage from the pan and drain on kitchen paper, but keep cooking the butter on a medium heat for around 3 minutes until it goes a nutty brown colour, then pour into a small bowl.

To serve, divide the cooked asparagus between 2 plates. Top each with a ball of burrata, then sprinkle over the sage and pangrattato. Drizzle over the burnt butter then finish with the grated cheese and a good grinding of fresh black pepper.