Quick Roasted Asparagus with Burrata and Gremolata
I’ve been going crazy over asparagus for the last couple of weeks, eating it in Spring pasta dishes, scrambled up with eggs, and perhaps my favorite method: quickly roasted in the oven with a drizzle of olive oil and balsamic vinegar. While asparagus may be available year-round thanks to our neighbors to the south, I think there’s something to be celebrated about being able to pick up fresh, in-season, local bunches at the farm stand. Or in this case, the happy surprise of opening our weekly CSA farm box and seeing these gleaming, green spears inside.
I promise this dish is far less complicated than the lengthy name implies. Quick roasting the asparagus under the broiler brings out flavor while still maintaining a crisp, al-dente texture. Pair it with creamy Italian burrata cheese and a drizzle of lemony, fresh gremolata, and you have a quick and elegant dish that’s perfect for a light Spring lunch or as a starter to share.
- 8–10 spears of asparagus, rough ends removed
- 2–3 tsp good-quality olive oil and balsamic vinegar, enough to lightly coat the asparagus
- kosher salt and freshly-ground black pepper, to season
- 1 (4 oz) ball fresh burrata cheese
For the Gremolata
- zest of 1 lemon (about 1 tsp)
- 1 tbsp fresh parsley, finely minced
- 2 tsp fresh garlic, finely minced
- 1–1/2 tbsp olive oil
- kosher salt and freshly-ground black pepper, to taste
- In a mixing bowl, combine the lemon zest, parsley, garlic and olive oil. Season with salt and pepper, to taste. Set aside.
- Lay the asparagus spears out onto a sheet pan and drizzle on the olive oil and balsamic vinegar. Roll the spears in the oil and vinegar mixture until evenly coated, then lightly season with the salt and pepper. Roast, under the broiler for 2-4 minutes, until the asparagus is just tender. Be careful not to overcook.
- Arrange the spears on a plate with the burrata, and drizzle with the gremolata sauce. Serve immediately.