5 from 6 votes
Roasted Asparagus with Burrata Recipe
Tender roasted asparagus on a bed of peppery arugula, topped with creamy burrata, crunchy pistachios, and a drizzle of honey. Finished with a zesty lemon shallot dressing and fresh mint, this is the perfect spring side dish!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
6
Calories:
215 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
For the asparagus:
- 1 1/2 pounds asparagus about 20 spears
- 1 tablespoon olive oil
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
For the dressing:
- 2 tablespoons olive oil
- 1 1/2 tablespoons lemon juice fresh
- 1/2 tablespoon shallot minced
- 1/2 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1 garlic minced, small clove
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
For assembling:
- 4 cups arugula
- 8 oz burrata cheese
- 1/4 cup pistachio chopped
- 1 tablespoon mint or basil, chopped
- honey for drizzling, or hot honey
Instructions
- Preheat the oven to 400 degrees F.
- Use a sharp knife to cut off the woody ends of the asparagus. Alternatively, you can snap them off. They will bend and snap in the right place. Discard the ends.
- Place the asparagus spears on a large baking and drizzle with olive oil. Toss until well coated. Season with salt and pepper. Roast for 10 to 15 minutes or until the asparagus is tender, but still crisp. Time will vary depending on the size of your asparagus spears. Check early to be safe.
- While the asparagus is roasting, make the dressing. In a small bowl or jar, whisk together the oil, lemon juice, shallot, honey, mustard, garlic, salt, and pepper.
- Place the arugula on a large platter. Drizzle with 2 tablespoons of the dressing and toss.
- Top the arugula with the roasted asparagus. Break apart the burrata and arrange it around the arugula and asparagus. Drizzle with remaining dressing. Garnish with pistachios, mint, and a drizzle of honey. Serve.
Cup of Yum
Notes
- Storing: After assembled, this dish is best enjoyed the same day. You can make the dressing in advance. Store it in a jar or airtight container in the fridge for up to 5 days. Whisk or shake before using. You can also roast the asparagus ahead of time (best if it's the same day). For example, roast in the afternoon and assemble at dinner time. The asparagus is fine at room temperature. It doesn't need to be warm.
Nutrition Information
Calories
215kcal
(11%)
Carbohydrates
7g
(2%)
Protein
10g
(20%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Cholesterol
27mg
(9%)
Sodium
321mg
(13%)
Potassium
338mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1460IU
(29%)
Vitamin C
10mg
(11%)
Calcium
255mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 215
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 321mg | 13% |
| Potassium | 338mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1460IU | 29% |
| Vitamin C | 10mg | 11% |
| Calcium | 255mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.