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Asparagus with gremolata, burrata, and olive oil

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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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.