Burrata & Asparagus Salad

EyeSwoon Kitchen

Eyeswoon Athena Calderone Asparagus Burrata Salad 09 WP
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  • 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.