• When I swoon, I swoon hard – I buy asparagus a minimum of three times per week this time of year. I can’t stop, won’t stop on these farm stand staples. The skinny ones are my jam. They’re just the way I like ‘em – perky, bright-eyed and bushy-tailed, and in absolute abundance on the East End of Long Island at the moment.

    Although I have no intention of ending my asparagus tear until its season comes to a close, continuously having this veggie on hand sometimes sends me into a recipe rut. Usually I find myself on asparagus-prep autopilot – snap the ends, spread out on some foil, drizzle with extra virgin olive oil, salt, and pepper, and grill – DONE.

    This time, though, I went buck wild. I gave them only a slight blanch, an immediate ice bath, and a cut on the bias, as the basis of a super-zippy salad. Piled high atop some creamy burrata, this dish is great for lunch or as a starter. To add to the asparagus-and-burrata base, grab yourself a handful of greens – mint, micro greens, shoots, peas – anything will do, really. Next you need nothing more than a drizzle of EVOO, some flaky salt, and my fave brightener of all, lemon rind. Slice the lemon rind as thin as possible into delicate, golden slivers.

    With a salad this simple it is all about texture and quality – the grassiest olive oil you can get your hands on is your best bet. And do yourself a favor and hand-crush the peppercorns with the bottom of a sauté pan – the crunch and punch of the contrasting black hue will elevate this dish from ho-hum to YUM!

Burrata & Asparagus Salad

EyeSwoon Kitchen

  • Ingredients

      • 1/2 bunch asparagus, woody ends removed
      • 1/2 cup spring peas, split in half
      • 1/2 cup fresh mint, torn
      • 1/2 cup micro greens, we used bulls blood
      • 1/2 pea shoots
      • 2 balls of fresh burrata
      • Zest of 1 lemon
      • 2 tablespoons extra virgin olive oil
      • 1 tablespoon champagne vinegar, alternatively you can also use the mignonette
      • Salt & pepper to taste
  • the prep

    • 1. Bring a small pot of water to a boil and prepare an ice bath. Blanch the asparagus until just bright green; this should take less than 1 minute. Immediately remove with tongs, or drain in a colander and transfer to ice bath to stop the cooking process. Dry on paper towels and slice into threes on a bias.

      2. In a small bowl, whisk together vinegar, oil, lemon zest, salt & pepper.

      3. Assemble salad by tossing together asparagus, peas, greens, and mint. Lay burrata on top of salad and drizzle with vinaigrette. Season with salt & pepper to taste.


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