Article: Roasted Asparagus with Burrata, Lemon, and Almonds
Roasted Asparagus with Burrata, Lemon, and Almonds
Let seasonal asparagus shine with this simple and delicious recipe. Perfect as an appetizer or a light spring side dish, it combines tender roasted asparagus with creamy burrata, toasted almonds, brown butter, fresh parsley, and bright lemon flavors. Spring never tasted so good!
Ingredients
- 1 bunch asparagus, ends trimmed, then tossed with olive oil, Kosher salt, and pepper
- Pinch of Kosher salt
- Dash of freshly ground black pepper
- 1/3 cup sliced almonds
- 4 tablespoons salted butter
- 1/4 cup finely minced fresh parsley
- Zest of 1 large lemon (about 1 tablespoon)
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 large burrata
- For garnish: flake salt and pepper
Directions
- Preheat the oven to 400°F. Toss the asparagus with a drizzle of olive oil and season with Kosher salt and freshly ground black pepper. Arrange in a single layer on a large, rimmed baking sheet and roast for 10–12 minutes, until crisp-tender and still bright green.
- While the asparagus roasts, dry-toast the sliced almonds in a skillet over medium-high heat until lightly browned and fragrant. Add the butter and continue cooking until the butter turns golden brown.
- Finely mince the parsley. Zest and juice the lemon. Remove the almond-butter mixture from the heat and stir in the lemon zest, lemon juice, and parsley.
- Arrange the roasted asparagus on a serving platter. Slice the burrata in half and place it on top of the asparagus. Drizzle the warm almond brown butter mixture over the burrata. Garnish with flake salt, freshly ground pepper, and additional lemon zest before serving.