Our store

Red burrata, green asparagus and chilli





  1. 1

    Cut the stem of the asparagus (about 1 cm), coarsely peel

  2. 2

    In a skillet, brown the asparagus in 2 tbsp. at s. of olive oil, for 6/7 min. They should be tender.

  3. 3

    Place 5 asparagus on two plates. Wait for them to cool down.

  4. 4

    Place a burrata on each bed of asparagus. Drizzle with Héritage Fruité Vert olive oil (about 2 tbsp). Sprinkle with smoked paprika and fleur de sel with Espelette pepper. Decorate with a few sliced ​​radishes.