Califonia Bountiful
Main Dish






Asparagus with lemon cream sauce, burrata and mint

Evan Gotanda is a fan of burrata cheese, especially as a complement to pasta: "It's so creamy and incorporates well into the pasta. It kind of oozes into everything."

Executive Chef Evan Gotanda
Salt House, San Francisco


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Ingredients

Sauce
1 tbsp. butter
2 cloves garlic, finely chopped
2 small shallots, finely chopped
Zest and juice of 4 lemons
4 cups cream
1 cup sour cream

To finish
1 tbsp. butter
2 cups asparagus (1/2-inch pieces)
Salt and pepper, to taste
1 lb. fresh fettuccine 
16 small to medium mint leaves,
thinly sliced
4 oz. burrata cheese

Instructions

For sauce: In a medium saucepot, heat butter over medium heat. Add garlic and shallots and cook until translucent, 3 to 4 minutes. Add lemon juice to deglaze, then stir in cream and sour cream. Reduce by one-quarter. Stir in lemon zest. Set aside, keeping warm.

To finish: In a large pot, boil water with enough salt to make it slightly salty (about 1 tsp. for every 4 cups). In a large sauté pan, melt butter over medium heat. Add asparagus, season with salt and pepper, and sauté for 4 minutes. In the meantime, drop pasta into boiling water. Cook until al dente, about 4 minutes. When pasta is almost done, add lemon cream sauce to pan with asparagus. Season again with salt and pepper. Add cooked pasta to sauce and cook everything together for 1 to 2 minutes. Add mint and toss to incorporate. Transfer to a large serving plate or bowl and scoop burrata over top.

Serves 4 to 6




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