ASPARAGUS WILD ROCKET PESTO, HAZELNUTS & BURRATA

Snap off the woody ends of the asparagus.  Bring a pot of water to the boil. Blanch the asparagus. 

Place the asparagus into the boiling water cook for 2-3 minutes. Remove from the boiling water and place in an ice bath of water.  

To make the pesto: Place the Wild Rocket Pesto ingredients into a food processor or high-speed blender. Blitz until smooth. 

To assemble:  

Spread the pesto onto a plate. Layer the asparagus on top. Break the burrata apart and scatter around the plate. Garnish with freshly cracked black pepper, chopped hazelnuts and fresh basil leaves. 

ASPARAGUS

A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.

• wb_sunny Sept – Dec
• grass Chertsey
• check Good source of Folate
• check Source of Niacin (Vitamin B3) & Potassium
• check Source of Vitamin C, Riboflavin (Vitamin B2) & Thiamin (Vitamin B1)

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Source of Vitamin A

• 1 bunch LeaderBrand Asparagus  
• 1 ball burrata 

Wild Rocket Pesto

• 20g LeaderBrand Wild Rocket  
• ¼ cup fresh basil 
• 30g roasted skinless hazelnuts 
• 30g parmesan  
• 70ml oil  
• 1 clove garlic 
• Juice half lemon  
• Salt  
• Pepper 

To Serve

• 10g hazelnuts
• Fresh basil leaves