1 pound asparagus, ends trimmed
Extra Virgin olive oil
1/3 cup Extra Virgin olive oil
3 tablespoons white balsamic vinegar
1/22 teaspoons salt
1/22 teaspoon minced garlic
1 8-ounce ball buratta, cut into round slices
Preheat the oven to 350°F.
Mix the marinade ingredients together in a rectangular glass dish and set aside.
Toss the spears in olive oil and salt and arrange on a baking sheet. Roast until the stems are soft. This time will vary, since the thickness of the spears will determine how many minutes are necessary. When the spears are cooked, transfer them to the dish with the marinade and toss gently; let stand for an hour, tossing occasionally.
When ready to serve, arrange the spears in a spoke-like fashion on a round serving dish. Place the ball of buratta slices in the center.
This recipe is featured on show 2120 – Handmade Fresh Cheese.
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