Grilled Asparagus with Spring Peas, Burrata and a Lemon-Mint Vinaigrette
Elevate your spring table with this elegant side dish of grilled asparagus topped with spring peas, creamy burrata, and a zesty 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.
Nutrition
Calories: 138kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 0.2mg | Sodium: 402mg | Potassium: 305mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1183IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 3mg