Roasted Asparagus & Burrata with Habanero Marmalade


May 4, 2018


For the habanero marmalade:

1 cup seeded and brunoised habanero chillies, pickled

2 ¼ cups sugar

½ cup sliced scallion

1 cup white wine vinegar

½ cup water

¼ cup salt

For the asparagus:

2 bunches fresh Ontario asparagus

¼ cup extra virgin olive oil

Salt and pepper to taste

2 balls burrata cheese, halved

Prosciutto, if desired


1Seed and brunoise the habaneros. Bring vinegar, salt, 1/4 cup of sugar and water to a boil until salt and sugar is dissolved. Let cool and pour over habaneros. Refrigerate for 24 hours.

2Heat pan on medium, add the habaneros and pickling liquid. When liquid is almost reduced, add the remaining 2 cups of sugar and cook until jam-like consistency. Season with salt and fold in scallions once cooled.

3Toss asparagus in olive oil, season with salt and pepper, and grill or roast on high for 3-5 minutes or until just tender.

4Spread the marmalade on a plate, lay the asparagus over top and then add the burrata. Salt burrata with coarse shaved sea salt. Top with prosciutto as desired.

A seasonal, savoury bite to kick off the spring season! Try this roasted asparagus & burrata recipe at home or on the menu at L'etranger on James, Hamilton.


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