- 500g (1.1 lb) asparagus
- 16 cherry tomatoes
- 4 small burrate (about 100g/3.5oz each) OR 2 regular ones
- small amount of herbs of your choice
- 1 Tbsp salt
- 1 tsp sodium bicarbonate (for blanching the asparagus)
- 4 Tbsp balsamic vinegar
- 3 Tbsp EV olive oil
- 1 Tbsp Dijon mustard
- pinch of salt
- freshly ground black pepper
- Mix all the dressing ingredients together and check seasoning, adding more salt if needed. Set aside.
- Rinse the asparagus. Then break off the woody end. Just grab your asparagus at the end with one hand, and halfway up with the other. Then bend. It will break naturally, at the spot between the woody end and where the tender part starts. Leave the asparagus whole. Of course, if you prefer, chop it up.
- Bring a saucepan of water to boil with the salt and sodium bicarbonate. Add the asparagus and cook for just 2 minutes.
- Drain, and rinse in cold water or drop into a bowl of ice water.
- Chop the tomatoes in half or quarters.
- If you’ve got small burrate (plural of burrata), place each burrata in the middle of a salad plate. If you have 2 big ones, just gently slice in half, and divide accordingly. Surround it with the blanched asparagus, tomatoes and herbs. Drizzle the dressing equally on all 4 plates. Garnish with edible flowers if you fancy. Top with some freshly ground black pepper and serve immediately.
- Category: Salads
- Method: Easy
- Cuisine: British/Italian Fusion
Keywords: salad, burrata, healthy asparagus