Mild BBQ potatoes with green asparagus, burrata and pesto
With a burrata, you're always right! Try this quick recipe with homemade pesto. You'll want this delicious plate on your table, won't you?
Ingredients:
- 450 g CêlaVíta Mild BBQ potatoes
- 1-2 tbsp sunflower oil
- 1 tbsp olive oil
- 1/2 lemon, just the rind
- Salt and pepper, to taste
- 400 g green asparagus, peeled if necessary
- 150 g burrata, drained
For the pecan-basil pesto:
- 75 g roasted pecans
- 75 g Parmesan cheese, cut into cubes
- 1 garlic clove, cleaned
- 20 g basil
- 7 g parsley
- 100 ml olive oil
- Coarse sea salt, to taste
Extra needed:
Airfryer and blender or hand blender with bowl
Preparation
Step 1:
Preheat the airfryer to 180 °C.
Mash the pecans, Parmesan, garlic, basil and parsley together with the olive oil and sea salt to taste into a thick pesto.
Step 2:
Fry the Mild BBQ potatoes in the airfryer according to instructions on the packet until golden brown.
Meanwhile, mix 1 tablespoon of olive oil and grater of half a lemon, salt and pepper through the green asparagus.
When the potatoes are ready, take them out of the airfryer for a while so the green asparagus can be fried. Set the airfryer to 180°C for this. After 5 minutes of airfrying, stir the green asparagus and check the cooking. When the green asparagus are done, put the potatoes back in the airfryer if they have cooled down too much.
Serve the burrata on top of the green asparagus with the pesto and serve with the potatoes.