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Green asparagus with burrata and lemon-olive oil dressing on a white plate, Mediterranean setting with Vermentino glass

Green asparagus with burrata and lemon-olive oil dressing

Mediterranean lightness on the plate: crispy roasted green asparagus, a creamy burrata and a simple dressing made from the best olive oil and fresh lemon. Served with a Vermentino di Gallura DOCG from Sardinia - fresh, mineral and with the characteristic bitterness that really brings creamy dishes to life. A recipe for all those who want to enjoy spring in its purest form.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Appetizer, Main course, Seasonal
Cuisine Italian, Mediterranean
Servings 2 Servings
Calories 420 kcal

Cooking utensils

  • 1 Large frying pan or grill pan
  • 1 Small bowl (for the dressing)
  • 1 Knife and chopping board
  • 1 Kitchen paper
  • 1 Flat serving plate or wooden board

Ingredients
  

SPARGEL:

  • 400 g green asparagus
  • 2 1 tbsp olive oil for frying
  • Salt black pepper

BURRATA:

  • 2 Burrata approx. 125 g each, room temperature

DRESSING:

  • 4 Tbsp. high-quality olive oil extra virgin
  • Juice and zest of 1 organic lemon
  • Fleur de Sel
  • Black pepper Freshly ground

GARNITURE:

  • Fresh basil leaves
  • Lemon zest
  • Optional: chopped pistachios or pine nuts Roasted

Preparation
 

PREPARATION:

  • Wash the green asparagus and break off or cut off the woody ends.
  • Remove the burrata from the fridge 30 minutes before serving.
  • Wash the lemon, grate the zest and squeeze out the juice.
  • Mix the dressing of olive oil, lemon juice, lemon zest, salt and pepper.

COOKING STEPS:

  • Heat the olive oil in a frying pan or grill pan over a high heat.
  • Add the asparagus and fry for 5-7 minutes, turning occasionally.
  • The asparagus should be lightly browned on the outside and still firm to the bite on the inside.
  • Season with salt and pepper.
  • Remove from the heat and leave to rest briefly.

DIRECTIONS:

  • Arrange the asparagus on flat plates or a wooden board.
  • Place the burrata in the middle of the asparagus.
  • Drizzle the dressing generously over the asparagus and burrata.
  • Sprinkle with fleur de sel.
  • Sprinkle with fresh basil leaves and lemon zest.
  • Optional: sprinkle with toasted pine nuts or chopped pistachios.
  • Serve immediately - the burrata opens at the table.

SUPPLEMENTS:

  • Toasted sourdough bread with olive oil
  • Cherry tomato salad with basil
  • Focaccia

Nutritional values per portion

Calories: 420kcalCarbohydrates: 16gProtein: 8gFat: 36g
Keyword Asparagus burrata recipe, Green asparagus burrata, Lemon olive oil dressing, Mediterranean starter, Vermentino asparagus, Wine accompaniment green asparagus, Wine with food Asparagus
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