Recipe for Grilled Asparagus with Sorrel Pesto and Burrata

A recipe for a spring dish featuring grilled asparagus with sorrel pesto and burrata cheese was published. The recipe, credited to Laura Edwards, highlights seasonal ingredients available in April, particularly asparagus. It involves preparing a pesto made from pine nuts, garlic, sorrel, parsley, Parmesan cheese, and olive oil, which is blended in a food processor. Asparagus is grilled on a high heat for about five minutes until charred but still crisp, then tossed with lemon juice. The dish is assembled by dividing the asparagus among plates, tearing burrata over it, seasoning, drizzling with the pesto, and scattering with remaining pine nuts. The recipe serves four and is presented as a starter or light lunch option, emphasizing fresh, vibrant ingredients typical of the spring season in British cuisine.