Charred Asparagus Mint Pistachio Gremolata Recipe — Salt & Wind Travel (2024)

• 1 pound asparagus spears woody ends trimmed and discarded
• 4 tablespoons extra-virgin olive oil plus more for garnish
• 3 tablespoons roasted, salted shelled pistachios or pine nuts
• 12 (1/4 inch) slices ciabatta bread toasted
• 2 teaspoons loosely packed lemon zest from 1 lemon
• 1 garlic clove grated or pressed
• 1/4 cup fresh mint leaves roughly torn or cut with sharp scissors
• 8 ounces fresh burrata cheese
• Sea salt for garnish
• Freshly ground black pepper

• Toast The Pistachios:Bring a grill or grill pan to medium-high heat. Meanwhile, brush the asparagus with 2 tablespoons of the olive oil. Meanwhile, toast the pistachios in a 350°F oven or in a small frying pan over medium heat until dark brown but not burned, about 5 minutes. Set aside to cool.

• Toast The Crostini:Brush the bread with the remaining 2 tablespoons of oil then grill the bread in the grill pan or toast it until golden brown, about 5 minutes total.

• Grill The Asparagus: Add the asparagus to the grill and briefly cook, turning rarely, until charred on the outside and just knife tender (exact timing depends on the thickness of your asparagus) but about 3 minutes for thin asparagus. Set the asparagus aside to cool briefly and season with salt and freshly ground black pepper.

• Make The Gremolata: Meanwhile, combine chop the pistachios (not necessary if using pine nuts) then combine stir together with the lemon zest, and garlic. Gently stir in the mint, drizzle with a bit of oil and set aside.

• Serve: Place charred asparagus on a plate with burrata, scatter gremolata over the top, drizzle with olive oil and a dash of salt and serve.

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