Burrata cheese with asparagus is an easy, elegant, and unexpected appetizer that’s made with the freshest burrata cheese, asparagus, raisins, pine nuts, and prosciutto. Salty, sweet, earthy, and lovely.
*What Exactly is Burrata?
Italian for butter, burrata is a buffalo or cow’s milk cheese made from mozzarella and cream. The outer part is solid mozzarella, while the inside contains stracciatella (a stretched curd, fresh, cheese) and cream, which oozes out when the cheese is sliced. It has a soft, smooth texture and makes a surprising presentation.
Burrata Cheese With Asparagus
- Quick Glance
- Quick Glance
- 30 M
- 30 M
- Serves 4
In a small bowl, soak the golden raisins or sultanas in enough warm water to cover for at least 5 minutes. Drain the plumped fruit and pat dry.
Cut the woody ends off the asparagus spears and discard. Fill a large bowl halfway with ice water. Bring a pot filled with plenty of salted water to a boil. Plunge the asparagus into the boiling water and cook just until the spears are tender and barely beginning to give when pinched where the tip begins, 2 to 4 minutes, depending on the thickness of the spears. Be careful to not overcook the asparagus.
Plunge the asparagus into the ice water to stop the cooking. Drain the asparagus and pat thoroughly dry. Cut the asparagus on the angle into pieces roughly resembling penne pasta.
In a large, dry skillet over low heat, warm the pine nuts until lightly toasted and fragrant, shaking the pan occasionally. Tip the pine nuts onto a plate to cool.
Return the skillet to medium heat, pour in 1/4 cup oil, and wait until the oil is hot but not smoking. Add the bread crumbs and cook, shaking the pan vigorously, until the crumbs are light golden and crisp, about 1 minute. Transfer the crisped bread crumbs to a plate to cool.
In a large bowl, combine the drained plumped fruit, the asparagus, pine nuts, saffron, if using, and 2 tablespoons olive oil. Season with salt and freshly cracked black pepper.
Cut each burrata ball in half and place one half on each of 4 plates, cut side down. Strew the asparagus mixture on top of the burrata, sprinkle with the crisped bread crumbs, and drizzle with the remaining olive oil. If desired, drape each salad with a thin slice prosciutto di Parma. Serve cold or at room temperature. Originally published May 3, 2012.
Recipe Testers' Reviews
This burrata with asparagus makes an elegant salad, the majority of which could be prepped in advance. It also has the added advantage of being very simple—the hardest part is to make sure to not overcook the asparagus (and not to eat all of the burrata while assembling the salad).
I added a thin slice of prosciutto, as suggested, to add a bit of salt to the dish, but it certainly is not necessary. I think this could be enhanced by a drizzle of very good balsamic vinegar. In the future, I’d also consider not slicing the asparagus, but rather keeping it whole, and sprinkling the pine nuts and raisins over before topping with the burrata.
To make it in advance, I’d follow the recipe up ’til step four, and wait until right before serving to plate everything.
The incredible contrast between the crunchy asparagus and silky burrata is simply divine in your mouth! This recipe is a winner! I served it with a crusty bread and a sun-dried tomato pesto as well…simply yummy!