Ingredients
Olive Oil Cured Lemon
- 1 lemon, thinly sliced
- 1 tsp pink peppercorns
- 1 tsp black peppercorns
- 1 tsp sea salt
- 1 cup TRULY® 100% Extra Virgin Olive Oil (or enough to fully submerge the lemon slices)
To Assemble & Serve
- 1 Tbsp TRULY® 100% Extra Virgin Olive Oil
- 2 Tbsp garlic, minced
- 6 stalks asparagus, sliced into ¼-inch pieces
- ½ baguette, halved lengthwise and toasted
- 1 ball burrata cheese
- 1 slice Olive Oil Cured Lemon, roughly chopped
- 1 tsp olive oil (from Olive Oil Cured Lemon)
- 8-10 small basil leaves, for garnish
- salt and pepper, to taste
Directions
For the Olive Oil Cured Lemon
In a mason jar, combine the lemon slices, peppercorns, and salt. Pour in the TRULY® 100% Extra Virgin Olive Oil, ensuring that the lemon slices are fully submerged. Seal the jar and store in the refrigerator to cure for up to 2 weeks. (Note: The oil will congeal when chilled — this is normal.)
To Assemble & Serve
Remove the Olive Oil Cured Lemon from the refrigerator about an hour before serving to allow the oil to return to a liquid state.
Heat a sauté pan over medium heat and add 1 Tbsp of TRULY® 100% Extra Virgin Olive Oil. Add the minced garlic and sauté for one minute, then add the asparagus. Cook for 3-4 minutes, until lightly browned, then set aside.
Spread the burrata over the toasted baguette, then top with the chopped Olive Oil Cured Lemon, sautéed asparagus, and a drizzle of the lemon-infused olive oil.
Garnish with basil leaves and season with salt and pepper to taste. Enjoy!