Grilled Asparagus Salad
This grilled asparagus salad pairs charred asparagus with creamy burrata, Thai basil, and a bright vinaigrette. A quick and elegant dish perfect for any meal.
Ingredients
- 1 pound green asparagus, tips left whole; stems cut into 11⁄2-inch pieces
- 1 pound white asparagus, tips left whole; stems cut into 11⁄2-inch pieces
- Olive oil
- Salt and pepper
- 20-30 small Thai basil leaves
- 2 burrata, cut into eighths
For the Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon white wine vinegar, or champagne vinegar
- 1 tablespoon dill, finely chopped
- 1 teaspoon chives, finely chopped
Instructions
- Place the asparagus in a shallow dish. Lightly drizzle with olive oil, and sprinkle with a generous pinch of salt and 8–10 grinds of black pepper. Shake the dish back and forth a few times to make sure the asparagus spears are coated.
- Place a cast-iron griddle on the stove over medium-high heat. Once it is hot, lay the asparagus stalks on the griddle and cook for 1½ minutes. Turn once and cook for another minute. The vegetables should still be bright green and al dente. Carefully remove the cooked asparagus and place them on a serving platter, arranged with tips pointing outwards like a giant flower. Dot the salad with basil leaves and burrata.
- In a small bowl, whisk all the vinaigrette ingredients to form an emulsion. Pour over the warm asparagus and serve.
Nutrition
Calories: 125kcal | Carbohydrates: 5g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 2mg | Potassium: 235mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1118IU | Vitamin C: 7mg | Calcium: 180mg | Iron: 2mg