Charred Asparagus, Burrata, Kimchi Puttanesca, Sea Asparagus
The Pig and the Lady
Snap end off each asparagus and reserve ends. Coat asparagus with some oil and season with salt and pepper.
Grill for 1 minute on each side over a very hot charcoal grill.
Cool in a double ice bath and place under fan of refrigerator.
Cut asparagus in half on bias and set aside.
Very thinly slice reserved asparagus ends on bias and blanch in salted boiling water.
Drain asparagus, reserving 4 ounces of cooking liquid, and cool in a double ice bath.
Blend asparagus ends with reserved cooking liquid on high until very smooth. Once smooth, drizzle in 2 ounces olive oil on low setting until incorporated, then add xanthan gum to help emulsify.
To plate, make a design with asparagus sauce. Then put several spoonfuls burrata on plate. Spoon kimchi puttanesca on top of burrata. Season charred asparagus with olive oil, salt and pepper and place on top of burrata. Finish by placing sea asparagus throughout plate and finish with a drizzle of olive oil.