Asparagus with gremolata, burrata, and olive oil

It takes only minutes to make and yet it's an indulgent starter or easy lunch. We've gone completely vegan with this one, but lush normal burrata over asparagus with a gremolata of the season's best herbs is a nice one to have in your back pocket.

Beautiful British asparagus has a short season, but that's what makes it special. Have it NOW with simple flavours that let its green notes sing. Here, we paired it with an herby citrus sauce and a bonkers vegan cheese. You heard right. We tested out our pal's at JULIENNE BRUNO's Burrella™ and can actually say it's a game-changer in the dairy-free space.

Fresh asparagus, buratta, olive oil, gremolata

Here are the ingredients you'll need:

Serves 1-2

8-10 asparagus spears
Citizens of Soil extra virgin olive oil
1 ball of Burrella™ (or normal burrata)
2 tablespoons of balsamic vinegar
Lemon zest from 1 lemon
2 teaspoons fresh garlic
1-2 tablespoons of fresh mint
Sea salt & pepper

Here's the method:

Finely chop the mint (or herb of your choice), zest the lemon, grate the garlic, and put it all in a bowl. You've now made gremolata. BRAVO!
Slice off the rough ends of the asparagus and put the spears on an oven pan.
Drizzle with olive oil and balsamic.
Roll them around so they're all coated, then top with salt & pepper.
Roast under the grill for a quick 2-4 minutes.
Plate with the asparagus on bottom, pop the cheese ball on top, and spoon over the gremolata mix.
Drizzle more EVOO and serve immediately.

Ways to make it more your own:

Grill the asparagus on the barbecue.
Pep it up with some fresh red chilli slices.
Pistachios or pine nuts wouldn't be nuts here.
Try different herb combos (basil, parsley) or go full chimichurri.

Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

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