Asparagus salad with burrata

Asparagus salad with burrata

Total: 25 min. | Active: 25 min.
vegetarian, gluten-free
Nutritional value / person: 406 kcal
, Fat: 32 g
, Carbohydrate: 15 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Asparagus salad

1 tbsp olive oil
500 g green asparagus, lower third peeled, cut diagonally into pieces approx. 4 cm long
¾ tsp salt
a little pepper
2 tbsp water
3 tbsp white balsamic vinegar
2 tbsp olive oil

To serve

2 burrata x
40 g pine nuts, roasted
40 g light sultanas
4 sprigs chervil, torn into pieces
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How it's done

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Asparagus salad

Heat the oil in a non-stick frying pan. Add the asparagus, stir fry for approx. 5 mins., season, add water, cover and steam for approx. 5 mins. Remove the lid, allow the water to evaporate. Remove the pan from the heat, add the balsamic and oil, mix.

To serve

Plate up the asparagus salad, top with the burrata. Sprinkle with the pine nuts, sultanas and chervil.

Good to know
Serve with: Toast

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