- 300 g approx. fresh burrata
- 250 g smoked salmon
- 100 g asparagus
- Handful basil leaves
- Sprinkling grated Parmesan cheese
- Extra virgin olive oil
- Salt and pepper to taste
Wash and clean the asparagus under running water. Using a potato peeler, remove the outer part of the asparagus stalks and cut them into thin rounds, keeping the tips whole.
Cook the asparagus on full heat for about ten minutes with a drop of extra virgin olive oil, then season with salt and pepper to taste.
Keep the asparagus tips warm and blend the rest with an immersion blender together with the basil leaves, burrata and grated Parmesan.
Blend until you have a smooth, creamy consistency. Season with salt.
Cook the fettuccine in plenty of salted water for 7 minutes. Drain then toss them for a moment in a frying pan with the burrata cream, the asparagus tips and a spoonful of cooking water.
Just before serving, add the smoked salmon and drizzle with some extra virgin olive oil.