Asparagus With Lavender, Pine Nuts and Bocconcini
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
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
- Lightly steam the asparagus for a few minutes, depending on how thick the stalks are then remove to a colander and set aside.
- 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.
- Stir in the pine nuts and cook another 2-3 minutes or until the pine nuts are lightly toasted.
- Stir in the asparagus and lavender and heat through 1-2 minutes longer until the asparagus is warmed and the lavender is fragrant.
- Plate the asparagus mixture and garnish with salt, cracked black pepper, the bocconcini quarters, lemon zest and lemon juice.
- Enjoy!
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RECIPE SUBMITTED BY
COOKGIRl
United States