Ingredients
Scale
- 10–12 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 taste
- 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
Instructions
- Make the gremolata: In a small mixing bowl, combine the lemon zest, parsley, garlic, and olive oil. Season with salt and pepper, to taste. Set aside.
- Roast the asparagus: Lay the asparagus spears out onto a sheet pan and drizzle with 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. Enjoy!!
Keywords: asparagus with burrata, quick roasted asparagus, gremolata, spring, easy