Seed and brunoise the habaneros. Bring vinegar, salt, 1/4 cup of sugar and water to a boil until salt and sugar is dissolved. Let cool and pour over habaneros. Refrigerate for 24 hours.
Heat pan on medium, add the habaneros and pickling liquid. When liquid is almost reduced, add the remaining 2 cups of sugar and cook until jam-like consistency. Season with salt and fold in scallions once cooled.
Toss asparagus in olive oil, season with salt and pepper, and grill or roast on high for 3-5 minutes or until just tender.
Spread the marmalade on a plate, lay the asparagus over top and then add the burrata. Salt burrata with coarse shaved sea salt. Top with prosciutto as desired.
A seasonal, savoury bite to kick off the spring season! Try this roasted asparagus & burrata recipe at home or on the menu at L'etranger on James, Hamilton.
Ingredients
Directions
Seed and brunoise the habaneros. Bring vinegar, salt, 1/4 cup of sugar and water to a boil until salt and sugar is dissolved. Let cool and pour over habaneros. Refrigerate for 24 hours.
Heat pan on medium, add the habaneros and pickling liquid. When liquid is almost reduced, add the remaining 2 cups of sugar and cook until jam-like consistency. Season with salt and fold in scallions once cooled.
Toss asparagus in olive oil, season with salt and pepper, and grill or roast on high for 3-5 minutes or until just tender.
Spread the marmalade on a plate, lay the asparagus over top and then add the burrata. Salt burrata with coarse shaved sea salt. Top with prosciutto as desired.
