Roasted Green Asparagus On Creamy Burrata
This elegant dish pairs oven-roasted green asparagus with creamy burrata, flavored with garlic, lemon, chili, and toasted sesame. Serve warm with crusty bread for dipping.
Equipment
- Baking tray
- Parchment paper
- Small mixing bowl
- Microplane or zester
- Sharp knife
- Serving plate
Ingredients
For the Roasted Asparagus:
- 1 bunch green asparagus trimmed
- 2 tablespoons olive oil
- 1 clove garlic finely minced
- ½ teaspoon chili flakes
- Zest of ½ lemon
- ½ teaspoon sea salt
- Freshly ground black pepper to taste
For Plating:
- 1 ball fresh burrata cheese
- 1 teaspoon sesame seeds toasted
- Zest of ½ lemon for garnish
- Crusty baguette sliced, for serving
Instructions
Step 1: Preheat the Oven
- Preheat oven to 425°F (220°C) and line a baking tray with parchment paper.
- Tip: Preheating ensures the asparagus roasts quickly and caramelizes beautifully.
Step 2: Make the Marinade
- In a small bowl, combine olive oil, garlic, chili flakes, lemon zest, salt, and pepper.
- Tip: Let sit for 5–10 minutes for flavors to bloom.
Step 3: Toss and Roast Asparagus
- Place asparagus on the tray, pour over marinade, and toss to coat. Roast 12–15 minutes until tender and slightly crisp.
- Tip: Rotate halfway for even roasting.
Step 4: Prepare the Burrata
- Place burrata in the center of a serving plate. Tear gently if needed.
- Tip: Bring to room temperature while asparagus roasts for extra creaminess.
Step 5: Assemble and Serve
- Arrange warm asparagus around burrata. Garnish with toasted sesame seeds and lemon zest. Serve with crusty bread.
- Tip: Drizzle leftover marinade from the tray for added flavor.
Notes
Burrata is best enjoyed fresh—avoid refrigerating after plating.
Customize with roasted tomatoes, herbs, or soft-boiled eggs for a variation.
Great as a shared appetizer or light lunch with wine and salad.