Asparagus & Burrata Salad
Elevating springtime flavors with this vibrant Asparagus and Burrata Salad! 🌿✨ A harmony of crisp asparagus, sweet peas, and creamy burrata, drizzled with a tangy vinaigrette. Fresh, flavorful, and perfect for celebrating the season!
1/2 bunch asparagus, woody ends removed
1/2 cup spring peas, split in half
1/2 cup fresh mint, torn
1/2 cup micro greens, we used bulls blood
1/2 pea shoots
2 balls of fresh burrata
Zest of 1 lemon
2 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar, alternatively you can also use the mignonette
Salt & pepper to taste
Begin by bringing a small pot of water to a boil and preparing an ice bath. Quickly blanch the asparagus until it turns a vibrant green, which typically takes less than a minute. Immediately remove the asparagus using tongs or drain it in a colander before transferring it to the ice bath to halt the cooking process. Once cooled, pat the asparagus dry with paper towels and slice them diagonally into thirds.
In a separate small bowl, combine vinegar, oil, lemon zest, salt, and pepper, whisking until well incorporated.
To assemble the salad, gently toss together the blanched asparagus, peas, assorted greens, and fresh mint leaves. Arrange the creamy burrata cheese atop the salad and drizzle the prepared vinaigrette over the ingredients. Finish by seasoning with additional salt and pepper to taste.
