Grilled Asparagus with Spring Peas, Burrata and a Lemon-Mint Vinaigrette
Grilled Asparagus with Spring Peas, Burrata and a Lemon-Mint Vinaigrette
Ingredients
- 3 tablespoons olive oil
- Zest and juice of 1 lemon, Meyer if possible
- 1 tablespoon mint, finely chopped
- 1 pinch Coarse sea salt
- 4-5 grinds black pepper
- 1 tablespoon mint, finely chopped
- 1 tablespoon chives, finely chopped
- ⅔ cup English peas, shelled
- 1 pound asparagus, ends trimmed
- Olive oil
- Coarse sea salt
- Black pepper
- 1 4-ounce ball burrata cheese, cut into 8 pieces
Instructions
- Place the olive oil, lemon zest and juice, mint, salt and pepper into a small bowl and whisk together well.
- Heat a griddle pan over high heat.
- Combine the mint and chives in a small bowl, yet large enough to contain the peas.
- Bring 1½ cups water to a boil in a small saucepan. Add the peas and cook for 2 minutes. Drain and immediately add the peas to the bowl with the mint and chives. Toss gently to combine.
- Place the asparagus on a plate or shallow dish, pour ½ tablespoon olive oil over the spears and roll them in the dish to coat lightly. Season with a pinch of salt and 6–7 grinds of pepper.
- Lay the spears on the hot griddle taking care not to overlap them. Grill for 3 minutes, then turn them over to grill a few minutes more. Remove from the griddle and lay them on a serving dish. Spoon the peas over the asparagus. Arrange the burrata over the vegetables and drizzle the mint vinaigrette over the top. Serve while the asparagus spears are still warm.
