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This is an easy side dish or appetizer that comes together in very little time, with very little effort. The burrata and roasted asparagus get topped with toasted hazelnuts, brown butter, lemon zest, and a sprinkle of Aleppo pepper for added heat. It’s great for dinner parties, especially during spring and summer months, or if you want something light to snack on with friends.
•If you don’t have time to let the burrata come to room temperature, gently let warm water from the faucet run into the burrata container . Place the sourdough slices on the second half of the baking sheet, then drizzle lightly with the remaining olive oil and sprinkle with salt . Meanwhile, in a small saucepan or skillet over medium heat, toast the hazelnuts until lightly golden brown and they smell nutty, about 3 minutes. Transfer them to a small bowl and set aside. Wipe the pan clean with a paper towel to get rid of any leftover hazelnut pieces.
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