Dutch white asparagus with chorizo, spring onions and burrata

How Maurice does it

1. 1

   Peel the white asparagus and slice into thin matchsticks using a mandoline (be careful with your fingers).

2. 2

   Bring a pot of water to a boil, add the asparagus matchsticks and blanch for about 5 minutes. Drain well.

3. 3

   Meanwhile, melt the butter in a large pan over medium heat. Add the diced chorizo and fry until it starts to crisp and release its oils.

4. 4

   Add the chopped spring onions to the pan and cook for 1–2 minutes until softened.

5. 5

   Add the drained asparagus to the pan, toss everything together and cook for a few more minutes until well combined and heated through. Season with salt and pepper to taste.

6. 6

   To serve, place a burrata on each plate, cut it open slightly, and spoon the warm asparagus-chorizo mixture over the top.