The sun is out and spring brings along those first beautifully fresh asparagus spears. If you’ve already had your fill of classic grilled asparagus, this combination is something a little different, but it works so well.
In this salad, creamy burrata meets the crisp freshness of asparagus and the sweet-tangy taste of strawberries. Everything is nicely balanced and light, but still interesting. A hint of lemon and vinegar ties it all together and adds a refreshing lift.
This is exactly the kind of dish you make when you don’t feel like spending too much time in the kitchen, but still want something really good. It’s perfect as a starter or a light meal, especially with a glass of wine.
Spring asparagus salad with burrata and strawberries
Ingredients
Preparation
-
Place the burrata on a plate and gently tear it open.
-
Peel and chop the garlic, and cut the asparagus into 2–3 cm pieces. Heat a little oil in a pan, add the garlic and warm it gently. Then add the asparagus and cook on high heat for 2–3 minutes, seasoning with salt. Arrange the asparagus around and on top of the burrata.
-
Wash the strawberries and remove the hull, then cut them into wedges and add to the plate. Drizzle with red wine vinegar, add some green onions and grate a bit of lemon zest over the top. Finish with 1–2 tablespoons of lemon juice, and season with salt and black pepper.
-
Toast two slices of sourdough bread on the side and enjoy!
