Roasted Asparagus with Burrata and a Shallot Vinaigrette
Active Time: 10 minutes | Total Time: 15 minutes | Serves 4 to 6 | Gluten Free
Ingredients
- For the asparagus:
- 2 pounds asparagus
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 1 (6-ounce) ball of burrata
- 2 tablespoons chopped fresh flat-leaf parsley
- -
- For the vinaigrette:
- 1 small shallot
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
Heat the oven (with the oven rack in the middle) to 425°F.
Snap off the tough ends of the asparagus (about 2 inches) and discard. Place the spears on a rimmed sheet pan. Drizzle with the oil and sprinkle with the salt, black pepper, and red pepper. Grate the zest over the asparagus and toss to coat. Roast for 10 minutes, or until just tender.
Meanwhile, make the vinaigrette: Finely chop the shallot and put into a small bowl. Stir in the lemon juice, vinegar, salt, and pepper.
Transfer the asparagus to a serving plate. Place the burrata on top. Drizzle with the vinaigrette and sprinkle with the parsley.
This recipe was printed from:
https://jessicaseinfeld.com//recipes/roasted-asparagus-with-burrata-and-a-shallot-vinaigrette
