Description
This Roasted Asparagus with Burrata recipe is a vibrant and fresh dish perfect for a light lunch or elegant appetizer. Tender roasted asparagus is paired with creamy burrata, peppery arugula, and a tangy lemon-shallot dressing, finished with crunchy pistachios and a drizzle of honey for a delightful balance of flavors and textures.
Ingredients
Asparagus
- 1 1/2 pounds asparagus (about 20 spears)
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
Dressing
- 2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 tablespoon minced shallot
- 1/2 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Kosher salt and black pepper, to taste
Salad & Garnish
- 4 cups arugula
- 8 oz burrata
- 1/4 cup chopped pistachios
- 1 tablespoon chopped mint or basil
- Honey or hot honey, for drizzling
Instructions
- Preheat oven: Preheat your oven to 400 degrees F to prepare for roasting the asparagus, which will bring out its natural flavors while maintaining a crisp texture.
- Prepare asparagus: Use a sharp knife or snap the asparagus at the woody ends, discarding the tough parts to ensure tender spears.
- Roast asparagus: Arrange the asparagus spears on a large baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat evenly. Season with kosher salt and black pepper. Roast for 10 to 15 minutes until tender but still crisp, checking early to avoid overcooking depending on spear thickness.
- Make dressing: While the asparagus roasts, whisk together 2 tablespoons olive oil, fresh lemon juice, minced shallot, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl or jar until well combined to create a bright, tangy dressing.
- Toss arugula: Place 4 cups of arugula on a large serving platter and drizzle with 2 tablespoons of the prepared dressing. Toss gently to evenly coat the greens with the dressing.
- Assemble salad: Arrange the roasted asparagus over the dressed arugula. Tear apart the burrata cheese and distribute it around the platter over the greens and asparagus for creamy richness.
- Garnish and serve: Drizzle the remaining dressing over the assembled salad. Sprinkle with chopped pistachios and chopped mint or basil for freshness and crunch. Finish with a final drizzle of honey or hot honey to add a sweet and slightly spicy note. Serve immediately.
Notes
- Check asparagus early to prevent over-roasting as cooking time depends on thickness.
- Use fresh lemon juice for best brightness in dressing.
- Burrata is best served at room temperature to fully appreciate its creamy texture.
- Substitute pistachios with toasted almonds or walnuts if preferred.
- For a vegan version, replace burrata with marinated tofu or cashew cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Italian
