Ingredients
Scale
- 1 lb fresh asparagus
- 1 cup cherry tomatoes, halved
- 8 oz burrata cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse asparagus under cold water, trim tough ends, and blanch in boiling salted water for 2 minutes until bright green. Transfer to an ice bath to stop cooking.
- While cooling, wash and halve cherry tomatoes; set aside in a large bowl.
- Once cooled, chop asparagus into bite-sized pieces and add to the bowl with tomatoes.
- In a small bowl, whisk olive oil and balsamic vinegar; drizzle over the asparagus and tomatoes while tossing gently to combine.
- Tear burrata cheese into pieces and place on top of the salad.
- Serve immediately, garnished with salt, pepper, or additional balsamic glaze if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 280
- Sugar: 3g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg