Roasted Asparagus with Burrata
Published on April 02, 2025
Quick Summary
Roasted Asparagus with Burrata– roasted asparagus is served on a bed of arugula that is tossed in a tangy lemon shallot dressing. The dish is topped with creamy burrata, crunchy pistachios, a drizzle of honey, and fresh mint. It's a light, vibrant, and easy spring recipe that combines savory, sweet, and fresh flavors in every bite.
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Pin ItRoasted Asparagus with Burrata: A Fresh & Flavorful Side Dish
This Roasted Asparagus with Burrata recipe is for spring. Despite its sophisticated and gorgeous presentation, this dish is so simple to make! A quick roast in the oven, a simple dressing, and a few finishing touches make it come together in about 20 minutes.
The roasted asparagus sits on a bed of peppery arugula, tossed in a bright lemon shallot dressing that adds a tangy, refreshing kick. This light and flavorful base complements the rich, creamy, and indulgent burrata.
I also add salty pistachios for a little crunch and a drizzle of honey for a touch of sweetness. Garnish with fresh mint and you are good to go! The flavors and textures are incredible and scream spring!
Whether you're serving this veggie dish at a family dinner, a holiday meal, or as a light lunch, it is sure to impress your guests. It's one of those recipes you want to have in your back pocket!
Recipe Tips & Variations
- Asparagus size: Asparagus sizes can vary, so roasting times may differ. Check early to be safe, you don't want to over cook the asparagus. The spears should be tender, but still crisp!
- Make-ahead: You can prep the asparagus, arugula, and dressing in advance, then assemble the dish just before serving. The dressing will keep in the fridge for up to 5 days. Whisk or shake before using.
- Add a protein: Turn this into a main dish by adding grilled chicken, shrimp, salmon, or top with a few poached eggs or even add hard boiled eggs.
- Swap the nuts: Try almonds, walnuts, or pine nuts if you prefer a different crunch. Pepitas are also good!
- Cheese alternatives: Swap the burrata for fresh mozzarella, goat cheese or ricotta for a slightly different flavor profile.
- Dressing: Skip the lemon shallot dressing and honey and use balsamic vinaigrette or basil vinaigrette.
- Mix up the herbs: Instead of mint, garnish with fresh basil, dill, chives, or parsley.
Roasted Asparagus with Burrata Recipe
Ingredients
For the asparagus:
- 1 1/2 pounds asparagus, about 20 spears
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
For the dressing:
- 2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 tablespoon minced shallot
- 1/2 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Kosher salt and black pepper, to taste
For assembling:
- 4 cups arugula
- 8 oz burrata
- 1/4 cup chopped pistachios
- 1 tablespoon chopped mint, or basil
- Honey or hot honey, for drizzling
Instructions
- Preheat the oven to 400 degrees F.
- Use a sharp knife to cut off the woody ends of the asparagus. Alternatively, you can snap them off. They will bend and snap in the right place. Discard the ends.
- Place the asparagus spears on a large baking and drizzle with olive oil. Toss until well coated. Season with salt and pepper. Roast for 10 to 15 minutes or until the asparagus is tender, but still crisp. Time will vary depending on the size of your asparagus spears. Check early to be safe.
- While the asparagus is roasting, make the dressing. In a small bowl or jar, whisk together the oil, lemon juice, shallot, honey, mustard, garlic, salt, and pepper.
- Place the arugula on a large platter. Drizzle with 2 tablespoons of the dressing and toss.
- Top the arugula with the roasted asparagus. Break apart the burrata and arrange it around the arugula and asparagus. Drizzle with remaining dressing. Garnish with pistachios, mint, and a drizzle of honey. Serve.
Notes
Nutrition
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Serving Suggestions
This is a great side dish for any spring or summer meal. It compliments chicken dishes like our easy skillet chicken thighs, lemon butter chicken, or honey mustard chicken. It is also great with steak kabobs, pork tenderloin, or baked salmon. You can also serve it along side your favorite pasta dish. I highly recommend our lemon spaghetti or pasta primavera. I also love serving garlic bread or crusty bread on the side to scoop up the decadent burrata.