Recipes › Asparagus › Asparagus and Burrata with Hazelnut Vinaigrette
Asparagus and Burrata with Hazelnut Vinaigrette
Blanched asparagus laid against torn burrata on a platter, drizzled with a warm hazelnut vinaigrette that pools into the creamy cheese. This is the kind of starter that gets audible sighs at the table — it looks stunning, tastes incredible, and takes 20 minutes. The hazelnut vinaigrette adds a warm, toasty note that elevates everything.
Asparagus is usually ready April to May. More asparagus recipes, or see what to sow this month where you are.
Ingredients
- 1½ lbs asparagus, woody ends removed
- 8 oz burrata cheese, at room temperatureFresh mozzarella works
- ¼ cup hazelnuts, roughly chopped and toasted
- 3 tbsp olive oil
- 1 tbsp sherry vinegarLemon juice works
- ½ tsp honey
- 1 tbsp fresh tarragon, leaves (optional)
- ½ tsp flaky salt
Contains: milk, nuts, sulphites.
Method
- Blanch asparagus in boiling salted water for 2-3 minutes until bright green and just tender. Transfer to ice water, then drain and pat dry.About 8 min
- Warm olive oil in a small saucepan over medium heat. Add hazelnuts and cook for 1 minute until fragrant. Remove from heat and add vinegar, honey, and a pinch of salt.About 5 min
- Tear burrata onto a platter. Arrange asparagus alongside and over the cheese. Spoon warm hazelnut vinaigrette over everything. Scatter tarragon and flaky salt.About 5 min
Tips
- The ice bath preserves the bright green color and stops the cooking immediately.
- Warm vinaigrette slightly melts the burrata — this is desirable, not a mistake.
- Serve this immediately; burrata doesn't hold well once it's been torn.
Ring the changes
- Add thinly shaved fennel for a more complex salad.
- Use pistachios instead of hazelnuts for a different nutty note.
Keeping it
Assemble and serve immediately. Components can be prepped ahead separately.
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