There’s nothing better than seasonal produce prepared simply. Spring is asparagus season, I love roasting it until it’s just tender and pairing it with creamy burrata. A drizzle of good olive oil, a few flakes of sea salt, and some lemon zest—it’s the kind of dish that looks impressive but takes almost no time. Serve it as a starter or alongside roast chicken or grilled fish. For more recipes, follow me on instagram @saladsaresuperawesome.
INGREDIENTS:
- 2 pounds fresh asparagus, ends trimmed
- 2 tablespoons good olive oil, plus more for serving
- Kosher salt and freshly ground black pepper
- 8 ounces burrata cheese (2 balls)
- Zest of 1 lemon
- Flaky sea salt (like Maldon), for finishing
- A few fresh basil leaves or microgreens, optional
- 2 oz pancetta (optional)
DIRECTIONS:
- Preheat the oven to 425°F.
- Place the asparagus on a sheet pan in a single layer. Drizzle with olive oil, sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper, and toss to coat. If using pancetta, add on top of asparagus.
- Roast for 10 to 12 minutes, until the asparagus is tender but still bright green.
- Transfer the asparagus to a serving platter. Tear the burrata in half and nestle it among the warm asparagus.
- Drizzle with a little more olive oil, sprinkle with lemon zest and a few pinches of flaky sea salt. Add basil or microgreens if using.
- Serve warm or at room temperature.