SEARCH

Spring

Asparagus with Burrata Cheese and Pine Nuts

by:
April 16, 2015
5
2 Ratings
  • Serves 2
Author Notes

This is a great simple side dish-perfect with grilled or roasted meat or fish. —paninigirl

Continue After Advertisement
Ingredients
  • 1/2 pound asparagus
  • 1 ball of burrata cheese
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons balsamic Vinegar
  • 1/4 cup toasted pine nuts
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
Directions
  1. Preheat you oven to 400 degrees. Take burrata cheese out of the fridge and let come to room temperature.
  2. Trim ends off asparagus and toss with olive oil. Place in baking dish and sprinkle with salt and pepper.
  3. Roast asparagus for 10-12 minutes. Asparagus should not be too soft. Remove from oven and place on serving dish.
  4. Slice burrata cheese in half and place on top of asparagus.
  5. Drizzle balsamic over cheese and toss pine nuts over top. Serve at room temperature.
Tags:
Contest Entries

See what other Food52ers are saying.

More Great Recipes

Burrata With Roasted Asparagus, Brown Butter & Hazelnuts

Roasted Asparagus with Tomato-Almond Pesto and Fresh Cherry Tomatoes

Fresh Raw Pea, Asparagus & Fava Bean Salad with Herbs & Pecorino

Shaved Asparagus Spring Salad with Roasted Lemon Thyme Vinaigrette

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

2 Reviews

Write a Review
Denise B. May 22, 2023
This recipe was fabulous. I only changed two things: Roast the asparagus at 500 degrees x 4 minutes. It is perfectly cooked! Instead of balsamic vinegar, I used a balsamic glaze, which added a sweetness to complement the salt. This recipe is easy & a keeper!
Abbie March 31, 2019
I had some spring asparagus and burrata in the fridge and was looking for a recipe to combine the two. This was simple and delicious, pine nuts were a perfect addition for a little crunch and extra flavor. I served the dish as a side to grilled lamb chops with a mint salsa verde. Yum!