Ingredients
Scale
For the Salad:
- 1.5 lb asparagus, trimmed and cut into 1.5-inch pieces
- 1 tablespoon olive oil
- 10 oz grape or cherry tomatoes, sliced in half
- 8 oz Burrata cheese
- 1/2 cup pine nuts, toasted
- Salt and pepper, to taste
For the Dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
For Garnish:
- 10 fresh basil leaves, chopped
- Cracked black pepper, to taste
Instructions
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
Step 2: Prepare and Roast Asparagus
- Toss the asparagus with 1 tablespoon of olive oil and season with salt and pepper.
- Spread the asparagus evenly on the prepared baking sheet.
- Roast in the preheated oven for 10 minutes until tender and slightly charred. Remove from the oven and set aside.
Step 3: Toast the Pine Nuts
- Reduce the oven temperature to 350°F (175°C).
- Spread pine nuts evenly on another baking sheet.
- Roast for about 5 minutes, watching carefully to avoid burning. Once golden and fragrant, remove from the oven and set aside.
Step 4: Make the Dressing
- In a medium bowl, whisk together the balsamic vinegar and olive oil until emulsified.
Step 5: Assemble the Salad
- In a large serving bowl, combine the roasted asparagus and halved tomatoes.
- Drizzle the salad with the balsamic dressing, using the amount that suits your taste. Gently toss to ensure all ingredients are coated.
Step 6: Serve
- Divide the salad among individual plates or bowls.
- Place a piece of Burrata cheese on top of each serving.
- Sprinkle toasted pine nuts over the salad.
- Garnish with freshly chopped basil and a dash of cracked black pepper.
Notes
- Ensure the asparagus is evenly coated with oil before roasting to achieve an even char.
- Keep an eye on the pine nuts, as they can burn quickly if left unattended.
- Burrata should be served fresh and at room temperature for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 320
- Sodium: 240mg
- Protein: 12g