Burrata with Grilled Asparagus and Tarragon Vinaigrette

BY CASSANDRA HAMMERSTONE

April 2024

I am always in search of clever ways to add vegetables to burrata so I can call it a salad. With farmers markets teaming with tender stalks of spring asparagus, this my burrata salad of the moment. Asparagus dressed with olive oil, lemon and tarragon over cool, creamy mozzarella dotted with pops of salty Kalamata olives.

Tarragon has a bright anise flavor, similar to fennel, and it’s a lovely accompaniment to the charred, woodsy asparagus. For a vegetarian main, serve alongside young, spring lettuce leaves dressed with any leftover vinaigrette and crusty bread, or as a side dish accompaniment to anything you may be throwing on the grill.

Bring a shallow pot of water to a simmer and season with a half teaspoon of salt. Add the asparagus and blanch thin, young asparagus for one minute and up to two minutes for thicker stalks. The asparagus will turn bright green and just begin to bend easily.

Blanching asparagus, and virtually any vegetable, serves as a simple yet effective method to preserve their vibrant color and delicate texture before subjecting them to intense heat from roasting or grilling. This technique ensures that the asparagus cook evenly, and brings out their grassy flavor. Follow by charring the exterior of the asparagus on the grill, to add woodsy, smoky notes.

Blanching is usually followed by submerging vegetables in an ice bath to stop their cooking. In this preparation, a little carry-over cooking isn’t a bad thing, since we’re blanching for such a short amount of time. Drain off the excess water or sop it up with a towel, and place the asparagus on a hot, oiled grill pan for about three minutes, turning once, until they’re charred. Or you can grill them on an outdoor grill.

To make the vinaigrette, whisk together the olive oil, lemon juice and finely chopped tarragon. Season to taste with salt.

Break open the fresh mozzarella shell of the burrata to expose the inside, which is a combination of fresh cream, and mozzarella shreds and sometimes ricotta curd.

Drizzle a layer of the dressing, then top with the asparagus and dot with pitted olives that have been halved or cracked. Finish with additional dressing and a pinch of salt to taste.

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Burrata with grilled asparagus and tarragon vinaigrette

Season: Spring

Serves two

ingredients

1 bunch of asparagus, tough ends removed

4 oz round of burrata

¼ cup pitted olives, such as Kalamata or Castelvetrano, halved or cracked

1 tbsp chopped fresh tarragon

3 tbsp olive oil

1 tbsp lemon juice, freshly squeezed

Salt and pepper

PREPARATION

Bring a shallow pot of water to a boil, add a quarter teaspoon of salt and blanch the asparagus. For very thin asparagus, blanch for one minute and increase up to two minutes for asparagus with very thick stalks.

Remove the asparagus from the blanching water to a towel lined plate to dry, then immediately transfer them to a hot, oiled grill pan or outdoor grill. Season with salt and grill until the outside of the stalks are charred, but the asparagus retains its bright green color.

Whisk together the olive oil, lemon juice, tarragon and a pinch of salt.

Break open the burrata and dress with a drizzle of the dressing. Top with the asparagus and olives. Finish with additional dressing and salt to taste.

Recipe notes: Unless otherwise indicated, all recipes are developed with Kerrygold salted butter and Diamond Kosher salt. If you prefer to use unsalted butter, adjust the seasoning to your taste. If you use table salt, decrease recommended quantities of salt by around half.