Burrata with Asparagus, Brown Butter, Guanciale, and Almonds

From my vantage point behind the Mozzarella Bar I can see people’s faces when they’re eating, and their expressions when they bite into this dish are that they’re wowed. I like brown butter with asparagus, and I like asparagus with almonds, but putting brown butter with burrata—that was a really indulgent decision and a combination I’m not even sure how I had the courage to put together. We use Sicilian almonds, which have a strong almond flavor and also a slight bitterness. If you can find them, use them. When making brown butter, the trick is to brown it enough to get the delicious, nutty flavor that you want without letting it burn. It’s best to do this in a stainless steel pan as opposed to a black-bottomed pan, so you can see the butter browning as it cooks.