With Mother's Day on Sunday (May 10), now's the time to start thinking about what you can cook to make the day extra-special for mom. 

This dish by Neil Taylor, executive chef at Home Block at CedarCreek Estate Winery, is easy and tantalizing.

Known as the queen of almonds, Marconas are buttery, sweet, and soft; bet you can't eat just one. 

Serve this dish with CedarCreek's 2019 Estate Sauvignon Blanc. 

Grilled Asparagus
With prosciutto, Marcona almonds, burrata, and parsley

Serves 4

Ingredients 

2 bunches asparagus, ends snapped off                                       
¼ bunch Italian parsley
8 slices of prosciutto
1 lemon
4 Tbsp Marcona Almonds (lightly crushed)                     
Extra virgin olive oil (high quality)
200 g burrata (ripped into 8 pieces)
Coarse salt
Freshly cracked black pepper

Method

Grill the asparagus over medium to high heat until just tender to the touch.
Take off the grill and while hot season with salt, pepper a good squeeze of lemon juice and a good drizzle of olive oil.
Place the asparagus onto warmed plates and add two ripped pieces of burrata on top of the asparagus.
Sprinkle over the marcona almonds.
Lay over the pieces of proscuitto and generous amounts of picked parsley.
Pour over any left over juices from when you dressed the asparagus; season with a little more salt and pepper and another drizzle of oilve oil.
Eat while warm.