Food EyeSwoon Unplugged:

EyeSwoon Unplugged: Asparagus, Snap Peas, and Burrata Crostini

If I had to play favorites, my two beloved spring ingredients would absolutely be snap peas and asparagus! These bright, crispy, and vibrant veggies are at the peak of their season right now, so that means adding them to almost every dish until they’re gone. As with most in-season produce, I prefer to not manipulate them too much, so for today’s EyeSwoon Unplugged I show you how to maintain their crunchiness and verdant color in my burrata crostini by “shocking” them in an ice bath. Yep, you read that right.

EyeSwoon Unplugged: Asparagus, Snap Peas, and Burrata Crostini

This process involves blanching the veggies for just 30 seconds and then immediately shocking them in an ice bath. Essential tip: have this ice bath ready ahead of time to avoid your veg being overcooked! This delicious spring salad is incredibly simple with all my signature flavor tenets and some major crunch factor thanks to toasted crostini that’s slathered in olive oil—yum! I promise you will want to nosh on this burrata crostini all season long!

Watch the video above to see my process, then keep scrolling to make the recipe at home, and shop my look on Mytheresa.com!

EyeSwoon Unplugged: Asparagus, Snap Peas, and Burrata Crostini
EyeSwoon Unplugged: Asparagus, Snap Peas, and Burrata Crostini
EyeSwoon Unplugged: Asparagus, Snap Peas, and Burrata Crostini
EyeSwoon Unplugged: Asparagus, Snap Peas, and Burrata Crostini

Asparagus, Snap Peas, and Burrata Crostini

Ingredients:

1 small bunch of asparagus

1 1/2 cup of snap peas

Kosher salt

Rustic bread, sliced 1” thick

1 lemon, rind peeled into strips, finely chopped

5 scallions, thinly sliced  into disks 

1 lemon, juiced

Drizzle of olive oil

Vinegar ( white wine, champagne, or apple cider vinegar)

Flaky salt

Fresh cracked pepper

Fresh dill and mint, roughly torn 

8 oz. fresh burrata

Method:

Prepare an ice bath in a bowl. Boil water with kosher salt. Once the water is at a boil, pour your asparagus and snap peas in for 30 seconds, then ladle them out and add directly into the ice bath bowl to shock them. Leave them in the ice bath for about 30 seconds or less. (Pro Tip: It’s essential to have this ice bath ready ahead of time so you can throw them into it immediately—if there is any delay from the hot water to the ice bath, you’re veggies will already be overcooked!) 

Brush both sides of bread with olive oil and toast in a high-heat pan on both sides until golden brown.  

Dry your asparagus and snap peas so that no water is clinging to them. Pour in a bowl. Add a drizzle of olive oil,  the juice of one lemon, a splash of vinegar, some flaky sea salt, and toss. Add the chopped scallions, half of the lemon slivers, along with the fresh mint and parsley, roughly torn.

Season salad to taste. 

To plate, tear apart the ball of burrata and place on the platter. Add salad, some extra torn herbs, lemon zest,  flaky salt, and fresh black pepper. Drizzle with olive oil and serve with toasted bread.

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