I kid you not. When I assembled this dish. I immediately ate the entire plate full. With my fingers. Standing up. Without stopping for one little breathe of air. It is THAT delicious.

It is so light & fresh. Literally bursting with springtime flavors. If I didn’t think that I would turn into one big lump of burrata . . . I would in fact eat this every single day. New favorite, without a doubt.

So, lets talk all things gremolata. Have you heard of it? If not, you are in for a treat. It is so simple . . . but elevates this dish exponentially. Essentially gremolata is an Italian green sauce made from parsley, garlic, lemon, olive oil, salt, and pepper. It’s light. Its fresh. Its good enough to drink. You’re going to love it.

broiled asparagus with gremolata burrata.

• Author: Kristen Mills

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Ingredients

12 spears of asparagus, washed & trimmed

3 tablespoons of olive oil and balsamic vinegar

salt & pepper

one container of fresh burrata cheese

for the gremolata: 

one lemon, zested & juiced

2 tablespoons fresh parsley, finely minced

2 teaspoons fresh garlic, minced

1 tablespoon olive oil

salt & pepper to taste

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Instructions

place your asparagus on a baking sheet. drizzle the olive oil & balsamic over the asparagus. toss the spears around to evenly coat them. season with a sprinkle of salt & pepper. place the pan under the broiler for about 3 minutes. watch closely, as you do not want to overcook. 

in a mixing bowl, combine the lemon juice, lemon zest, olive oil, parsley, garlic, salt & pepper. mix it to combine. 

place the burrata & asparagus on a plate, then drizzle a generous amount of gremolata on top. enjoy! 

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