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Asparagus, Basil and Pea Salad with Burrata

By OcadoLife
This Asparagus, Basil and Pea Salad with Burrata, from chef and author Olivia Cavalli, is great as an easy starter. Shaving the asparagus into tendrils is a lovely way to enjoy its delicate flavour – and it teams…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 2 tbsp of extra-virgin olive oil, plus extra to serve
  • 100 g of fresh or frozen peas, defrosted
  • 1 pinch of sea salt flakes, plus extra to serve
  • 1 handful of basil leaves, torn
  • 50 g of asparagus spears, woody ends trimmed and spears shaved into thin ribbons with a vegetable peeler
  • 0.5 lemon, finely zested, plus a squeeze of juice
  • 150 g of burrata (vegetarian if required)

Method

3 steps

  1. Step 1

    Bring a small pan of water to the boil, add the peas and cook for 1-2 mins until bright green. Drain and transfer to a mixing bowl.

  2. Step 2

    Use a potato masher to lightly crush the peas. Add the oil, lemon zest and juice, asparagus ribbons and basil. Season with sea salt flakes and toss so everything is well coated.

  3. Step 3

    To serve, place the burrata on a plate and season with sea salt and freshly ground black pepper. Add the pea and asparagus mixture and finish with a drizzle of oil.