Roasted Asparagus + Scallions with Burrata and Salsa Verde


Burrata gives me the butterflies, I swear! She’s sexy, she’s the most popular girl in school, she flirts with all the other food on the plate and everyone loves her! Today she’s firtng with roasted asparagus + scallions topped with a little salsa verde filled with parsley, garlic, capers + red wine vinegar. And then on top of thaaaat, marcona almonds + lemon zest. They all wanna hang out with the burrata! See? So popular!

2 bunches of scallions
1 bunch of asparagus
1/4 C grapeseed oil
1 garlic clove, minced
1 Tbl capers, chopped
1/3 C flat leaf parsley, finely chopped
2 T red wine vinegar
2 T Marcona almonds, chopped
1 ball of burrata
Zest of 1/2 lemon

Set oven to 350. Trim woody ends of asparagus. Arrange asparagus and scallions in a foil-lined baking sheet. Drizzle with oil, S+P. Roast for 12-15 minutes depending on the thickness of your asparagus.

Meanwhile, prepare the salsa verde. Mince garlic, parsley and capers. Mix in a bowl with vinegar and oil, S+P.

When scallions and asparagus are crispy, remove from oven and spread out on the plate. Break burrata up atop the veg, drizzle with the salsa verde, finish with Marcona almonds and lemon zest.