Asparagus, Basil and Pea Salad with Burrata
By OcadoLife
Published on 21 March 2023
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 brilliantly with creamy burrata. If you’re feeding a crowd, simply bump up the quantities and serve it on a platter for everyone to dig in.Time and servings
17 minsTotal time
2Servings
15 minsPrep time
2 minsCooking time
Ingredients
- 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
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.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.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.