Make Ahead

Roasted asparagus with burrata, Tahitian lime oil and sorrel chiffonade

June 17, 2010
0 Ratings
  • Serves 4
Author Notes

Asparagus might be available in supermarkets all year long, but they are never as sweet and delicious as when you buy them from your local farmer or pick them from your own garden.

Here in the northeastern United States, this year’s crop has been particularly good due to the superb spring weather we’ve been having. The result: tender stems with high sugar content and loads of flavor.

So for the last several weeks, asparagus has been a main ingredient for many of my recipes: delicate soups, crunchy salads, melt-in-your-mouth tarts, creamy risottos and buttery pasta sauces.

No matter how fanciful the recipes they inspire might get, I adore the simple technique of roasting asparagus with a little olive oil and salt. The tips get browned and intensely flavorful while the stems remain crunchy. (Take a peek at this video for a demonstration of the roasting technique and for another great recipe.)

Last week I decided to serve my roasted asparagus with burrata. If you’ve never had burrata, I hope you give it a try: it’s the Ferrari of mozzarella. The technique for making the cheese is the same as for mozzarella, except that it’s formed in the shape of a pocket, stuffed with bits of mozzarella and cream, and then tied with a knot. It turns into a marvelously soft cheese with an oozing creamy center.

Eating the sweet, creamy burrata and the roasted asparagus, together in one mouthful, is nothing short of a tastegasm. Add lemony sorrel leaves and the superb Tahitian Lime Oil from O Olive Oil and you have a dish that is both simple and unforgettable.

A loaf of crusty loaf of bread will be de rigueur, as polishing off the exquisite juices will be impossible to resist. —Viviane Bauquet Farre

What You'll Need
  • 2 pounds asparagus spears (2 bunches) – stem snapped off at the base
  • 2 tablespoons extra virgin olive oil
  • sea salt to taste
  • 1 burrata cheese (about 8 oz)
  • Tahitian Lime Oil as garnish (or lemon oil)
  • 6 large leaves sorrel (or arugula) – cut in 1/16” chiffonade (click here for a video of the chiffonade cutting technique)
  • freshly ground black pepper to taste
  • 1 large jellyroll pan
  1. Preheat oven to 500°F. Move rack to the top of the oven. Spread the asparagus on a jellyroll pan. Brush with olive oil and sprinkle with salt. Bake for 7 to 10 minutes (depending on their size) until the tips begin to brown. Remove from pan and let cool for 10 minutes.
  2. Place burrata in the center of a serving platter. Arrange the roasted asparagus on each side of the cheese. Drizzle lavishly with the Tahitian Lime Oil. Top the cheese with the sorrel chiffonade. Finish with freshly ground black pepper to taste and serve.

See what other Food52ers are saying.

  • JoanG
  • Viviane Bauquet Farre
    Viviane Bauquet Farre
  • martha witherspoon
    martha witherspoon

3 Reviews

martha W. September 7, 2014
I made this last night to rave reviews. It was readily, really good. I did omit the lime oil because I had many other flavors going on in the meal. I will make this many times, as will our guests!
JoanG June 19, 2010
I made this tonight but I used lemon oil and lime zest instead of the lime oil. I broke up the burrat into little clumps and they almost melted onto the roast asparagus. It was divine!
Viviane B. June 23, 2010
Joan, How very wonderful - I'm so glad you enjoyed the recipe. And I agree with you: the flavors of the asparagus with the burrata IS totally divine! Thank you so much for your comment. It just made my day...