Asparagus With Lavender, Pine Nuts and Bocconcini |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From 'The Lavender Cookbook'. Next time I will leave the asparagus whole and not slice for better presentation. This dish would be very pretty using fresh lavender! My lavender bushes won't be blooming though until about June or thereabouts. Ingredients:
2 lbs asparagus (left whole or sliced) |
1/4 cup extra virgin olive oil |
1/4 teaspoon crushed hot pepper flakes (i omitted this ingredient) |
2 garlic cloves, finely minced |
1/2 cup pine nuts |
1 teaspoon dried culinary lavender, finely ground (i forgot to grind the lavender but i think i liked it better not ground) |
1/2 teaspoon sea salt |
1/8 teaspoon fresh ground black pepper |
1/2 lb fresh bocconcini, mozzarella balls quartered |
1 tablespoon grated lemon zest |
1 tablespoon fresh lemon juice |
Directions:
1. Lightly steam the asparagus for a few minutes, depending on how thick the stalks are then remove to a colander and set aside.
2. Heat up the olive oil in a saute pan on medium heat and lightly brown the garlic for 1 minute-just until it starts to give off an aroma.
3. Stir in the pine nuts and cook another 2-3 minutes or until the pine nuts are lightly toasted.
4. Stir in the asparagus and lavender and heat through 1-2 minutes longer until the asparagus is warmed and the lavender is fragrant.
5. Plate the asparagus mixture and garnish with salt, cracked black pepper, the bocconcini quarters, lemon zest and lemon juice.
6. Enjoy!
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