Roasted asparagus with burrata, Tahitian lime oil and sorrel chiffonade

June 3, 2010

Roasted asparagus with burrataAsparagus might be available in supermarkets all year long, but they are never as sweet and delicious as when you buy them from your local farmer or pick them from your own garden.

Here in the northeastern United States, this year’s crop has been particularly good due to the superb spring weather we’ve been having. The result: tender stems with high sugar content and loads of flavor.

So for the last several weeks, asparagus has been a main ingredient for many of my recipes: delicate soups, crunchy salads, melt-in-your-mouth tarts, creamy risottos and buttery pasta sauces.

No matter how fanciful the recipes they inspire might get, I adore the simple technique of roasting asparagus with a little olive oil and salt. The tips get browned and intensely flavorful while the stems remain crunchy. (Take a peek at this video for a demonstration of the roasting technique and for another great recipe.)

Last week I decided to serve my roasted asparagus with burrata. If you’ve never had burrata, I hope you give it a try: it’s the Ferrari of mozzarella. The technique for making the cheese is the same as for mozzarella, except that it’s formed in the shape of a pocket, stuffed with bits of mozzarella and cream, and then tied with a knot. It turns into a marvelously soft cheese with an oozing creamy center.

Eating the sweet, creamy burrata and the roasted asparagus, together in one mouthful, is nothing short of a tastegasm. Add lemony sorrel leaves and the superb Tahitian Lime Oil from O Olive Oil and you have a dish that is both simple and unforgettable.

A loaf of crusty loaf of bread will be de rigueur, as polishing off the exquisite juices will be impossible to resist.

White wine iconAn Albariño from Galicia in northwest Spain with its crisp acidity, mouthwatering minerality and mellow lime notes is exquisite with this dish.

Roasted asparagus with burrata

Roasted asparagus with burrata, Tahitian lime oil and sorrel chiffonade

serves 4
active time: 15 min

  1. 2 lbs (905 g) asparagus spears (2 bunches) – stem snapped off at the base
  2. 2 tablespoons extra virgin olive oil
  3. sea salt or to taste
  4. 1 burrata cheese (8 oz) (225 g)
  5. Tahitian lime oil as garnish (or lemon oil)
  6. 6 large leaves sorrel (or arugula) – cut in 1/16″ chiffonade (click here for a video of the chiffonade cutting technique)
  7. freshly ground black pepper to taste
  1. 1 large jelly roll pan

  1. Preheat oven to 500°F (260ºC).
  2. Step 1: Move rack to the top of the oven. Spread the asparagus on a jellyroll pan. Brush with olive oil and sprinkle with salt. Bake for 7 to 10 minutes (depending on their size) until the tips begin to brown. Remove from pan and let cool for 10 minutes.
  3. Step 2: Place burrata in the center of a serving platter. Arrange the roasted asparagus on each side of the cheese. Drizzle lavishly with the Tahitian Lime Oil. Top the cheese with the sorrel chiffonade. Finish with freshly ground black pepper to taste and serve.

appetizers, asparagus, burrata
© 2014 Viviane Bauquet Farre Food & Style NY LLC

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 26 comments… read them below or add one }

lisaiscooking June 3, 2010 at 9:23 am

Asparagus with burrata sounds fantastic, and now I want to try Tahitian lime oil! Lovely!

Reply

Laxmi June 3, 2010 at 9:35 am

This sounds tempting what better way to use tender asparagus. Thanks for sharing.

Reply

wifsie June 3, 2010 at 11:50 am

My goodness Viviane, this marriage of flavors sounds like an incredible sensual experience! Yum! Yum! Yum!
You are so gifted, my friend. Watching you set your creative talents free is pure bliss. ♥
Maryse

Reply

Viviane Bauquet Farre June 3, 2010 at 11:57 am

Thank you so much dear Maryse! You are too kind…

Reply

Angie's Recipes June 3, 2010 at 12:06 pm

This looks terrific! I will get some white asparagus (still no sight of the green one)…..to try! Thanks for the recipe.

Reply

Vegetable Matter June 3, 2010 at 2:19 pm

We are always looking for ways to use sorrel — it is growing like crazy. Beautiful dish. As always.

Reply

Viviane Bauquet Farre June 3, 2010 at 2:35 pm

Vegetable Matter, my sorrel grows like a weed and I can never understand why it is sold in such tinny/expensive packages in the stores! It’s the first herb in my perennial herb garden that comes up every spring. This year I am experimenting with using it raw. I love its lemony flavor and crisp leaves.

Reply

Kathy Gori June 3, 2010 at 3:45 pm

when Paula Wolfert was at my house for dinner last Saturday night I asked her about burrata, after reading about it on Food Buzz. She said that she and several big food writers were in Italy years ago and given burrata ,the entire room fell silent at the first bite. I’ve never had this stuff but now I want to try it.

Reply

Kristi Rimkus June 3, 2010 at 9:55 pm

Lovely! I absolutely agree that roasting asparagus is the way to go.

I’ve never used sorrel, but if it grows like a weed, I have to add it to my vegetable garden.

Love the pictures, by the way.

Reply

Lori Lynn at Taste With The Eyes June 4, 2010 at 8:03 am

Such a great combination of flavors. Awesome pics too. We are huge burrata fans!
LL

Reply

5 Star Foodie June 4, 2010 at 12:53 pm

What an amazing pairing of asparagus, burrata and sorrel! Definitely perfect with Tahitian lime oil!

Reply

Cookin' Canuck June 4, 2010 at 11:55 pm

What a beautiful pairing for asparagus. And I agree – roasting or grilling asparagus is the only way to go.

Reply

Linn @ Swedish home cooking June 5, 2010 at 3:10 am

Burrata cheese is really something new to me! It sounds super delicious. Great post!

Reply

Dana June 7, 2010 at 4:10 pm

So gorgeous! I made a spring salad for a dinner party a few weeks ago and was hoping to serve some burrata alongside, but our Italian market didn’t have any. I was heartbroken and had to use fresh mozzarella instead. I love the inclusion of sorrel here! Sorrel grows well in our climate and I love its flavor, but I am often not sure how to use it.

Reply

My Man's Belly June 8, 2010 at 8:56 pm

Me. burrata. fork. closet ;)

Reply

Sasa July 12, 2010 at 12:21 pm

I had burrata for the first time last year in Vienna and was an instant convert – needless to say your lovely picture made me drool. Luckily I’ll be in Italy for 2 weeks from the end of the month so I’ll be hoovering it up like no-one’s business ;P

Reply

Julie Fordyce May 4, 2011 at 8:05 am

Viviane, this recipe is wonderful — I’ve made it twice this spring (2011) and expect to do so a few more times. Murrays now has burrata from Vermont! Each container has two balls, slightly smaller than the Italian buratta they sell, which works well when cooking for two. (I tore up the second one the next day over penne with an uncooked tomato sauce.) Thanks a million — I’ve got your site on my bookmark bar.

Reply

April April 18, 2012 at 12:18 pm

Roasting asparagus is the only way to go, and the burrata looks wonderful, I have only had it once but I loved it. As usual your photos are amazing, keep up the excellent work!

Reply

Priscilla M April 18, 2012 at 1:05 pm

All the ingredients made it to my shopping list. So definitely making this.

Reply

Kiri W. April 18, 2012 at 1:51 pm

Mmmmm, what a lovely idea to combine burrata and asparagus! I will have to try this, it looks just too wonderful to pass up.

Reply

Suzi April 18, 2012 at 3:03 pm

Oh, I was just reading about that particular cheese the other day and I want to try it but haven’t been able to find it in any market near me. Your descriptive writing makes me totally want to feast on this dish. Wonderful Viviane.

Reply

Amy @ FragrantVanillaCake April 18, 2012 at 8:12 pm

This sounds amazing! You have so many delicious flavors combined here! Burrata is something worth seeking out even though it is not easy to come by in my neck of the woods.

Reply

Janet@FCTC April 18, 2012 at 8:24 pm

This sounds fantastic, Viviane! I have heard of, but never seen, Burrata cheese. Now I have GOT to try and find some so I can make this… as well as look for the Tahitian Lime Oil. Wonderful sounding dish as usual :-)

Reply

Donna Ford May 4, 2012 at 5:49 pm

Wow! We love asparagus and hope to find some tomorrow when where out shopping. We will enjoy this treat. Thank you!

Reply

Jeanette May 5, 2012 at 7:18 am

Lovely asparagus combination.. I will have this as a starter next week for some friends.
You always encourage me!

Thank you again for something unique,:-)

Reply

Viviane May 5, 2012 at 10:23 am

Thank you so much Jeanette!

Reply

Leave a Comment

{ 6 trackbacks }

Previous post:

Next post: