Dutch White Asparagus with Chorizo, Spring Onions and Burrata

Easter-perfect: Dutch white asparagus with chorizo, spring onions and burrata.
Here’s something different than the usual butter-and-egg asparagus dish…

I slice the organic asparagus into thin matchsticks using a mandoline (careful with your fingers!), then boil them briefly for 5 minutes. Meanwhile, I finely dice the chorizo and fry it in a bit of butter. Add some chopped spring onions, then toss in the asparagus and let everything cook together for a few more minutes. It almost looks like pasta — and tastes amazing.

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

In the video, I made a larger portion, but this dish is ideal as a starter — one burrata can easily serve four.

Note: All ingredients are organic, from the butter to the chorizo, the asparagus and even the burrata.

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