Asparagus and Tomato Caprese Salad with Burrata
Servings: 4 to 6
Ingredients
- 1 bunch asparagus, woody ends trimmed
- 4 medium heirloom tomatoes, thinly sliced
- 8 ounces burrata cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
Instructions
- Bring a large saucepan with water to a boil and prepare an ice bath. Once the water is boiling, add the asparagus and blanch for 1 minute. Remove the asparagus from the water and immediately submerge in the ice bath. This stops the asparagus from continuing to cook and will leave them tender yet crunchy.
- Arrange the tomatoes on a large platter. Loosely tear the burrata into about 8 pieces and scatter around the platter. Top with blanched asparagus. Sprinkle with salt, pepper, and basil. Drizzle with olive oil and balsamic vinegar. Serve immediately and enjoy!
Nutrition
Calories: 253kcal | Carbohydrates: 10g | Protein: 13g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 591mg | Potassium: 530mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2326IU | Vitamin C: 23mg | Calcium: 344mg | Iron: 3mg