Pan Poached Delta Asparagus with Burrata
Top Chef Masters, Season 1, Episode 9, Elimination Challenge
Snap bottoms off of asparagus and peel them. Place in a medium sauté pan with the water, olive oil, salt and pepper. Bring to a simmer and cook until just tender.
Tear the Burrata open and season with gray salt and pepper, drizzle with good olive oil and serve with the warm asparagus.
© 2012 MICHAEL CHIARELLO