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

Cook Time: 5

Total Time: 25

Course: Salad

Cuisine: American

Keyword: asparagus, Burrata, extra virgin olive oil, prosecco vinegar, Spring treat

Servings:

Calories: 490kcal

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