Asparagus with Burrata & Pistachio Salsa Verde
This Asparagus with Burrata and Pistachio Salsa Verde might be the most delicious way to enjoy asparagus ever. The creamy burrata and crunchy salsa verde elevate this dish to holiday-worthy. But in reality, it's easy enough to make on a weeknight. You'll want to put the Pistachio Salsa Verde on everything including grilled chicken, fish, especially salmon.
Equipment
- large covered skillet or frying pan
Ingredients
- 6 tablespoons of extra-virgin olive oil
- ¼ cup fresh basil
- ¼ cup toasted salted pistachio nuts
- 2 tablespoons minced shallot
- zest grated from ½ a lemon
- kosher salt and freshly ground pepper
- 2 large bunches of asparagus ends trimmed (and stems peeled if they are thick)
- 2, 4 ounce balls of burrata cheese
Instructions
- In a small bowl, mix the oil, basil, pistachio nuts, shallot, and lemon zest. Season to taste with salt and pepper.
- Bring a large frying pan ¾ full of lightly salted water to a boil. Add the asparagus, cover and boil until the asparagus is just tender, 4-8 minutes, depending on the thickness of the asparagus. Drain well.
- Divide the asparagus among 4 warmed plates. Cut each ball of burrata in half and place one half atop the asparagus on each plate, arranging it cut side up. Spoon the salsa verde over the burrata and asparagus and serve immediately.
Nutrition
Serving: 1portionCalories: 227kcalCarbohydrates: 2gProtein: 6gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 20mgSodium: 1mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 313IUVitamin C: 1mgCalcium: 160mgIron: 1mg
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