Description
Roasted Asparagus & Tomato Salad with Burrata
Ingredients
1 bunch asparagus (trimmed)
1 cup cherry tomatoes
1 tbsp olive oil
Salt and pepper (to taste)
1 ball fresh burrata cheese
2 tbsp pine nuts (toasted)
1 tbsp balsamic glaze
Directions
Preheat the oven: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast the vegetables: Place asparagus and cherry tomatoes on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast for 15-20 minutes, or until the asparagus is tender and the tomatoes are blistered.
Assemble the salad: Arrange the roasted asparagus and tomatoes on a serving plate. Place the burrata in the center.
Add finishing touches: Sprinkle with toasted pine nuts and drizzle with balsamic glaze.
Serve: Enjoy as a stunning appetizer or side dish with crusty bread.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 190 kcal per serving
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Step-by-Step Guide
Begin by preheating your oven to 400°F (200°C). While it heats, trim the tough, woody ends from your asparagus. On a parchment-lined baking sheet, combine the asparagus and cherry tomatoes. Drizzle with one tablespoon of olive oil, season generously with salt and pepper, and toss with your hands to ensure everything is evenly coated. Spread the vegetables in a single layer to promote even roasting. Roast for 15-20 minutes, until the asparagus is tender-crisp and the tomatoes have collapsed slightly. While the vegetables roast, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant and golden, watching carefully to prevent burning. Let the roasted vegetables cool for 5 minutes before assembling.
Serving Suggestions
This salad is incredibly versatile. Serve it as a show-stopping appetizer on a large platter with slices of crusty baguette or grilled sourdough for scooping up the creamy burrata. For a light main course, place it atop a bed of peppery arugula or baby spinach. You can also flake a can of high-quality tuna or add grilled shrimp or chicken on the side to transform it into a protein-packed meal. A glass of crisp Sauvignon Blanc or a light Pinot Noir pairs perfectly.
How-to Summary
Trim and roast asparagus and tomatoes with olive oil, salt, and pepper at 400°F for 15-20 minutes. Toast pine nuts in a dry pan. Arrange the warm vegetables on a plate, place a ball of burrata in the center, and garnish with the nuts and a drizzle of balsamic glaze.
Frequently Asked Questions
Can I make this salad ahead of time? You can roast the vegetables and toast the nuts ahead, but assemble just before serving to keep the burrata fresh and the asparagus vibrant.
What can I use instead of burrata? Fresh mozzarella (bocconcini) is a good substitute, though less creamy. For a dairy-free option, try a dollop of creamy vegan ricotta or a ripe avocado.
How do I properly trim asparagus? Hold one spear at each end and bend it; it will naturally snap at the point where the tough stem meets the tender stalk. Use that spear as a guide to trim the rest of the bunch.
My balsamic glaze is very thick. How do I drizzle it? Warm the glaze bottle in a bowl of hot water for a minute to thin it slightly, or use a spoon to create artistic swirls and dots on the plate.
Can I add other vegetables? Absolutely. Sliced red onion, bell peppers, or zucchini roast beautifully alongside the asparagus and tomatoes.
Common Mistakes to Avoid
Avoid overcrowding the baking sheet, as this will steam the vegetables instead of roasting them, preventing proper caramelization. Do not add the burrata to hot vegetables straight from the oven, as it can melt and lose its beautiful shape—let them cool slightly. Ensure your pine nuts are only toasted until lightly golden; they burn quickly. Finally, do not skip seasoning the vegetables before roasting, as this builds foundational flavor.
Conclusion
This Roasted Asparagus & Tomato Salad with Burrata is a masterpiece of simplicity, where high-quality ingredients and minimal effort create maximum impact. The sweet, roasted vegetables paired with the luxurious, cool burrata and tangy balsamic glaze offer a perfect balance of textures and flavors. It’s an elegant, healthy dish that’s sure to impress at any table, proving that sometimes the best recipes are also the easiest.