Asparagus with Dill and Burrata

Tangy lemon zest sits atop fresh, crisp asparagus, creamy burrata, cool dill and peppery olive oil in this simple dish

 

Asparagus with Dill and Burrata

Creamy burrata, dill, prosecco vinegar and asparagus dressed simply in olive oil drizzle. Sheer perfection on a plate
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: American
Keyword: asparagus, Burrata, extra virgin olive oil, prosecco vinegar, Spring treat
Servings: 2
Calories: 490kcal

Ingredients

  • 1 bunch asparagus rinsed and trimmed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp prosecco vinegar
  • 1 tsp fresh dill chopped
  • 2 tsp lemon zest
  • 2 tsp olive oil for sautéing
  • 1 pinch sea salt
  • 1/2 cup water
  • 2 pinch crushed red pepper
  • 8 oz burrata bring to room temperature

Instructions

  • Bring burrata to room temperature for 20 minutes
  • Rinse asparagus and trim ends
  • In a Ziploc bag (gallon size), combine fresh dill, 2 tablespoons of olive oil and 1 tablespoon of Prosecco vinegar. Add asparagus and marinate for 20 minutes
  • Heat skillet and add 2 teaspoons of olive oil
  • Throw in asparagus and toss with tongs. Sear on high heat for one minute
  • Add water and continue tossing with tongs
  • Cook for 4 minutes or until you can easily pierce with a knife
  • Remove from heat. Divide the asparagus between two plates.
  • Place 1 piece of burrata on each plate and dust each plate with 1 teaspoon of lemon zest, some crushed red pepper, sea salt and a drizzle of extra virgin olive oil
  • Serve immediately

Notes

Sad little piece of asparagus that didn't make it into the recipe

Nutrition

Calories: 490kcal | Carbohydrates: 9g | Protein: 24g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 81mg | Sodium: 30mg | Potassium: 463mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2529IU | Vitamin C: 15mg | Calcium: 661mg | Iron: 5mg
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