Asparagus with Sugar Snap Peas and Burrata
Ingredients
- —150 g green asparagus
- —100 g sugar snap peas
- —125 g burrata
- —2 spring onions
- —1 tbsp lemon juice
- —1 tbsp vinegar
- —pinch of salt
- —pinch of black pepper
Instructions
A refined and fresh dish where green asparagus and crunchy sugar snap peas meet creamy burrata with a hint of citrus.
Bring a pot of water to a boil
Cook the sugar snap peas for 2–3 minutes until tender-crisp, then rinse with cold water
Cut the asparagus into pieces and cook for 3–4 minutes until tender-crisp
Drain everything well
Slice the spring onions into fine rings
Combine asparagus, sugar snap peas, and spring onions in a bowl
Mix lemon juice with vinegar, salt, and pepper
Place the burrata on a plate and arrange the vegetables over it
Drizzle the dressing over the dish and finish lightly
Serving Tip
Serve this dish lightly chilled in a fresh spring setting with crusty bread on the side.
Storage Tip
Store covered in the refrigerator for up to 1 day, adding the burrata just before serving.