Asparagus with Dill and Burrata
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
Equipment
- 1 zester
- 1 Tongs
Method
- 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
Nutrition
Calories490kcalCarbohydrates9gProtein24gFat47gSaturated Fat18gPolyunsaturated Fat2gMonounsaturated Fat13gCholesterol81mgSodium30mgPotassium463mgFiber5gSugar4gVitamin A2529IUVitamin C15mgCalcium661mgIron5mg
