Roasted Asparagus with Burrata Recipe

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Roasted Asparagus with Burrata Recipe

Recipe from Two Peas and Their Pod

Tender roasted asparagus on a bed of peppery arugula, topped with creamy burrata, crunchy pistachios, and a drizzle of honey. Finished with a zesty lemon shallot dressing and fresh mint, this is the perfect spring side dish!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Keyword: asparagus, burrata

Servings:

Calories: 215kcal

Ingredients

For the asparagus:

1 1/2 pounds asparagus, about 20 spears
1 tablespoon olive oil
Kosher salt and black pepper, to taste

For the dressing:

2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon minced shallot
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
1 small garlic clove, minced
Kosher salt and black pepper, to taste

For assembling:

4 cups arugula
8 oz burrata
1/4 cup chopped pistachios
1 tablespoon chopped mint, or basil
Honey or hot honey, for drizzling

Instructions

Preheat the oven to 400 degrees F.
Use a sharp knife to cut off the woody ends of the asparagus. Alternatively, you can snap them off. They will bend and snap in the right place. Discard the ends.
Place the asparagus spears on a large baking and drizzle with olive oil. Toss until well coated. Season with salt and pepper. Roast for 10 to 15 minutes or until the asparagus is tender, but still crisp. Time will vary depending on the size of your asparagus spears. Check early to be safe.
While the asparagus is roasting, make the dressing. In a small bowl or jar, whisk together the oil, lemon juice, shallot, honey, mustard, garlic, salt, and pepper.
Place the arugula on a large platter. Drizzle with 2 tablespoons of the dressing and toss.
Top the arugula with the roasted asparagus. Break apart the burrata and arrange it around the arugula and asparagus. Drizzle with remaining dressing. Garnish with pistachios, mint, and a drizzle of honey. Serve.

Notes

Storing: After assembled, this dish is best enjoyed the same day. You can make the dressing in advance. Store it in a jar or airtight container in the fridge for up to 5 days. Whisk or shake before using. You can also roast the asparagus ahead of time (best if it's the same day). For example, roast in the afternoon and assemble at dinner time. The asparagus is fine at room temperature. It doesn't need to be warm.

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