Slices of new potatoes (yes you can find some already, like a lot of veggies & fruits one couldn't find at this time of the year 20 years ago - always go for seasonal products) are gently pan fried in a mix of olive oil and butter. When the potatoes are almost done, baby green aspargus and green onions are added for 1-2min. Everything must stay a little crunchy, mostly the aspargus. Earlier, white aspargus have been peeled and cooked in a bamboo steamer for approx. 10 min. Again, they must have some crunchiness left in them. Finally, the plate is dressed with whites aspargus at the bottom, then the pan mix, then an entire burrata at room temperature 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 ready for a treat. Yummi.
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