Asparagus with Dill and Burrata
Creamy burrata, dill, prosecco vinegar and asparagus dressed simply in olive oil drizzle. Sheer perfection on a plate
Equipment
- 1 zester
- 1 Tongs
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: 490kcalCarbohydrates: 9gProtein: 24gFat: 47gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 81mgSodium: 30mgPotassium: 463mgFiber: 5gSugar: 4gVitamin A: 2529IUVitamin C: 15mgCalcium: 661mgIron: 5mg
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