Pan-Roasted Asparagus with Burrata & Hazelnut Sauce by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 1 u00bd pounds fresh asparagus
• 6-8 tablespoons extra virgin olive oil, divided
• 1 tablespoon finely minced shallots (from 1 walnut-sized shallot)
• 2 tablespoons mild white wine vinegar, plus more to taste if needed
• u00bd teaspoon fresh garlic, minced to a paste (with the wide flat edge of your knife)
• 3 tablespoons finely chopped parsley
• u00bc cup toasted hazelnuts, chopped (or substitute toasted almonds or walnuts)
• 8-ounces burrata cheese (or substitute fresh mozzarella cheese)
• Kosher salt & fresh ground black pepper