Ingredients
Scale
- 1 bunch asparagus (about 1 lb), trimmed
- 1 cup cherry tomatoes, halved
- 8 oz burrata cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ¼ cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Blanch the asparagus: Boil salted water and cook asparagus for 3-4 minutes until tender-crisp. Transfer to an ice bath.
- Toss the salad: In a bowl, combine blanched asparagus, halved cherry tomatoes, and torn basil leaves.
- Add burrata: Tear open the burrata over the salad mixture.
- Dress the salad: Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
- Serve immediately for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg