"Burrata gives me the butterflies, I swear! She’s sexy, she’s the most popular girl in school, she flirts with all the other food on the plate and everyone loves her! Today she’s firtng with roasted asparagus + scallions topped with a little salsa verde filled with parsley, garlic, capers + red wine vinegar. And then on top of thaaaat, marcona almonds + lemon zest. They all wanna hang out with the burrata! See? So popular!"
Roasted Scallions and Asparagus with Burrata and Salsa Verde
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You’re 15 minutes away from creamy, dreamy burrata and roasted asparagus - our favorite type of spring supper!
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- Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 bunches scallions
- 1 bunch asparagus, woody ends trimmed and discarded
- 1/4 cup grapeseed oil
- 1 clove garlic, minced
- 1 tablespoon chopped capers
- 1/3 cup chopped parsley
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped Marcona almonds
- 1 (8 ounce) ball burrata
- 1/2 lemon, zested
- Salt and black pepper, to taste
Method
Step 1
Set oven to 350ºF. Arrange asparagus and scallions in a foil-lined baking sheet. Drizzle with oil, salt and pepper. Toss to coat. Roast for 12-15 minutes depending on the thickness of your asparagus.
Step 2
Meanwhile, prepare the salsa verde. Mince garlic, parsley and capers. Mix in a bowl with vinegar and oil, salt and pepper. Set aside.
Step 3
When scallions and asparagus are crispy, remove from oven and spread out on the plate. Break burrata up atop the roasted vegetables, drizzle with salsa verde. Finish with Marcona almonds and lemon zest and serve.