Ingredients
| 1 cup fresh cherries, pitted | |
| ½ teaspoon sugar | |
| 2 tablespoons rice wine vinegar | |
| 1 tablespoon olive oil | |
| 400g asparagus | |
| 1-2 balls of burrata or mozzarella cheese | |
| zest of 1 lemon | |
| extra virgin olive oil, to serve |
Instructions
| 1. | Place the cherries in a bowl with ½ teaspoon salt and the sugar and stir to combine, then set aside for 15 minutes. |
| 2. | Add the vinegar and set aside until ready to use. |
| 3. | You can use store-bought pickled cherries ahead of cherry season. |
| 4. | Heat the olive oil in a large pan over a high heat. |
| 5. | Trim ends off the asparagus if necessary. |
| 6. | Add the spears to the hot pan and cook for 3-5 minutes, tossing occasionally – the asparagus should be slightly blistered and charred and just cooked. |
| 7. | Transfer to a plate and sprinkle with sea salt. |
| 8. | Place the ball of burrata next to the asparagus and garnish the dish with lemon zest, cracked pepper, olive oil and pickled cherries with some of their juices. |
| 9. | Serve with toasted bread or crackers or on its own. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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