Slices of new potatoes (yes you can find some already) gently pan fries with olive oil and butter, then baby green aspargus and green onions are added for the last couples of minutes. Everything must stay a little crunchy. During that time, white aspargus have been peeled and cooked in a bamboo steamer for approx. 10 min., again, for that crunchiness. The plate is dressed with whites aspargus at the bottom, then the pan mix, then an entire burrata on top, a bit of extra virgin olive oil, a few drops of lemon juice, some sea salt and black pepper, a glass of chilled white, and you're good to go. That, is the real taste of spring. Yummi.
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