Almost Copycat VIM’s Crostini with Asparagus & Burrata

This makes a perfect starter or party food. Fresh and creamy asparagus purée paired with sun-dried tomato pesto and burrata feels elegant, but is surprisingly simple to put together.

We had a date night at VIM, our favorite local restaurant in Santa Cruz, the other day and, as always, loved everything. We started with their asparagus burrata crostini, and it was so delicious! I wasn’t sure how they made it, so I let my imagination take over and created my own version at home. The flavors came together so well — it tasted just like VIM’s!

Make 2~3 servings (starter)

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Ingredients

• about 1/4 burrata

• about 10 slices crostinis

• 4~5 asparagus spears, shaved into thin ribbons with a vegetable peeler

• 1~2 tsp lemon juice

For Asparagus Parmesan Purée:

• 1 bunch fresh asparagus, tough ends trimmed, outer layer peeled if needed, and chopped

• about 2 tbsp olive oil (plus more for drizzling)

• 1/4~1/3C grated Parmesan cheese (adjust to taste)

• 1 tsp lemon juice

• Salt and pepper, to taste

• Lemon zest (optional)

For Sun-dried Tomato Pesto

• 1/2C sun-dried tomatoes in oil, drained (reserve a little of the oil)

• about 2 tbsp toasted pine nuts

• 2 tbsp extra virgin olive oil + the reserved sun-dried tomato oil

• 1~2 tsp lemon juice

• Salt and pepper, to taste

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Instructions

For Asparagus Parmesan Purée:

1. Bring a pot of salted water to a boil. Add the asparagus and cook until bright green and tender, about 3~4 minutes. Immediately transfer to an ice bath to stop the cooking and preserve the color. Save some cooked water.

   

2. In a blender or food processor, combine the asparagus, Parmesan, lemon juice, lemon zest and olive oil. Blend until smooth, adding a little of the cooked water as needed to reach desired consistency. Taste and season with salt, pepper.

   

For Sun-dried Tomato Pesto:

1. In a dry skillet over medium heat, lightly toast pine nuts until golden and fragrant. Let cool.

   

2. In a food processor, combine the sun-dried tomatoes, pine nuts, garlic, and Parmesan. Pulse a few times to chop. With the processor running, drizzle in the olive oil and a bit of reserved sun-dried tomato oil until a thick, spreadable consistency forms. Add lemon juice, salt, and pepper to taste. If too thick, add a splash more olive oil or a bit of warm water to loosen.

   

For serving:

1. Preheat oven to 400 degrees F. Brush thinly sliced bread with olive oil and bake for 7~8 minutes.

   

2. Spread the asparagus purée evenly onto a serving plate. Top with spoonfuls of the sun-dried tomato pesto and torn pieces of burrata cheese.

3. In a small bowl, toss the shaved asparagus with lemon juice.

   

4. Arrange the dressed asparagus ribbons and crostinis over the plate.

   

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