What We’re Making: Burrata on Warm Asparagus
For decades, the Bridgehampton Inn has been a beloved destination for those seeking a sophisticated yet inviting place to stay during an East End getaway. With the addition of a fine dining restaurant in 2014, it has also been delighting diners for the past five years, serving up delicious fresh fare—and potent libations—with owner Sybille van Kempen carrying on her family’s tradition of creating beautiful and thoughtful dishes (her mother, Anna Pump, purchased and owned the Loaves & Fishes Food Store in Bridgehampton, and in 1994, van Kempen teamed up with her to start the Bridgehampton Inn; today, van Kemp’s eldest son manages Loaves and Fishes and her younger son serves as mixologist at the restaurant). Recently, van Kempen and chef Brian Szostak released The Bridgehampton Inn & Restaurant Look + Cookbook, a collection of recipes that’s also a celebration of what she describes as her “family kitchen.” Here, van Kempen shares the recipe for a perfect summer starter from the book that’s bright, simple, and brimming with flavor.
The Bridgehampton Inn & Restaurant’s Burrata on Warm Asparagus
INGREDIENTS:
For the burrata and asparagus:
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- 4 2-ounce burrata balls
- 1 bunch asparagus, trimmed and shaved
- 1 red onion, thinly sliced
- 1 bunch breakfast radishes, trimmed and halved
- 2 tablespoons mint, sliced
- 2 tablespoons lemon juice
- 1 tablespoons extra virgin olive oil
- Salt
- Pepper
For the garnish:
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- Balsamic vinegar
- Black sea salt
- Red pepper flake
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Instructions:
Quickly sauté the asparagus, onion, and radish in a pan with olive oil until wilted but still crunchy. Remove from heat, add lemon juice and mint, and season with salt and pepper. Place on a platter, then top the vegetables with cheese and drizzle with balsamic vinegar. Sprinkle with red pepper flake and sea salt.
Photography by Conor Harrigan. Recipe from The Bridgehampton Inn & Restaurant Cookbook by Sybille van Kempen. Reprinted with permission from the author.
