The Dish | Roasted Asparagus with Burrata

Courtesy of Katie Goldberg

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:
  1. Preheat the oven to 425°F.
  2. 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.
  3. Roast for 10 to 12 minutes, until the asparagus is tender but still bright green.
  4. Transfer the asparagus to a serving platter. Tear the burrata in half and nestle it among the warm asparagus.
  5. 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.
  6. Serve warm or at room temperature.

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