Sauteed Asparagus and Peas with Burrata and Mint

Name: Sautéed Asparagus and Peas with Burrata and Mint
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter (divided in half); 3 spring onion; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1 - 1 1/2 lb asparagus; 10 oz peas (frozen or fresh); 1/3 cup mint leaves; 2 lemons; 1 burrata

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This is what spring tastes like. Crisp-tender asparagus, sweet peas, creamy burrata, and fresh mint, all brought together with lemon zest. And the best part? This Sautéed Asparagus and Peas with Burrata and Mint comes together quickly. This is one of those not-really-a-recipe recipes—but it’s one I come back to year after year. Because when the market is full of tender green things, this is exactly what I want to eat.

A white shallow bowl of sautéed asparagus and peas next to mint sprigs and asparagus spears.

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This is the kind of dish that makes vegetables the star of the show.

With just a handful of ingredients and about 20 minutes, you can bring something to the table that feels special, but couldn’t be easier. The asparagus and peas are sautéed with spring onions just until tender but still a bright shade of green—keeping all that fresh, springy flavor intact. The burrata melts ever so slightly on the warm vegetables, creating the dreamiest creamy contrast. And that pop of mint with lemon zest? Total game-changer.

It’s bright. It’s fresh. And it’s one of those side dishes that somehow steals the show—whether you’re serving it alongside grilled meats, spooning it over toast, or just eating it straight out of the pan.

Let’s get into it!

Recipe Snapshot

PREP TIME – 10 minutes
COOK TIME – 7-10 minutes
KEY INGREDIENTS – green onions, asparagus, peas, burrata, lemons, mint
SKILL LEVEL – easy, beginner

Recipe Ingredients

You’ll need the following ingredients to make this spring or summer vegetable side dish:

An overhead view of the ingredients required to make sauteed asparagus and peas with burrata.

Ingredient Notes & Substitutions

The ingredients to make this asparagus and pea sauté are easy to find at any grocery store. If you’re able, I would highly recommend grabbing anything you can at your local farmer’s market or out of your garden for the best flavor.

Here are a few ingredient notes:

Butter: Butter is used as a complete flavor-play in this recipe, and using it in combination with olive oil allows us to cook at a higher temperature. Use only olive oil if you prefer not to use butter.
Spring onions: Spring onions provide a mild onion background flavor to the dish, but you could easily substitute leeks. My spring onions were large – if yours are small, use more of them.
Peas: Frozen peas are perfect in this recipe, but you can easily substitute fresh shelled English peas if you have them – just note that they will require a longer cook time (frozen peas only need to be warmed through).
Burrata: A soft, fresh mozzarella filled with shredded mozzarella and cream, burrata adds dreamy creaminess to this recipe. Substitute with fresh ricotta or even a dollop of crème fraiche.
Mint: Roughly chopped mint brings a bright freshness that complements asparagus and peas so well. Substitute with fresh parsley or basil.

Let’s Make It Together: STEP BY STEP

Be sure to check out the full recipe and ingredient list in the recipe card below.

Steps 1, 2 & 3:

Begin by preparing the spring onions. Remove the root end and cut the remaining piece in half. Then, line up the halves and slice them crosswise into 1/4 inch rounds.

Spring onions on a cutting board with the root ends cut off.

Spring onions cut in half on a cutting board.

Spring onions thinly sliced on a cutting board.

Steps 4, 5 & 6:

Next, prepare the asparagus by snapping off the woody end at its natural breaking point. Then, using that remaining spear as a guide, use it to cut off the bottoms of the rest of the bunch. Afterwards, slice the asparagus spears crosswise into 1/4 -1/3 inch coins until you reach the tips. If the spears are thicker, cut the tips in half lengthwise – otherwise, leave them as is.

A bunch of asparagus on a cutting board with the woody end of one spear snapped off.

Asparagus spears on a cutting board cut crosswise into coins.

Asparagus tips cut in half lengthwise on a cutting board.

Steps 7, 8 & 9:

Gather up the mint leaves and roughly chop them into large pieces or tear them by hand, taking care not to bruise them, and set them aside. Zest the lemons and mix half of the zest into the pile of mint.

Next, heat a sauté pan on the stove and add the olive oil and half of the butter.

A pile of roughly chopped mint on a cutting board.

A microplane with lemon zest with half of it tossed into a pile of chopped mint.

A sauté pan with oil and butter melting on the stove.

Steps 10, 11 & 12:

When the butter has melted, add the spring onions and season them with salt and pepper. When softened, add the asparagus and cook until crisp-tender. Season with salt and pepper and add the peas.

Sliced spring onions cooking in oil and butter in a saute pan.

Asparagus and spring onions cooking in a saute pan on the stove.

Peas added to asparagus and spring onions cooking in a saute pan.

Steps 13, 14 & 15:

When the peas are warmed through, remove from the heat and add the remaining butter, a squeeze of lemon juice, and mint-lemon zest mixture. Stir well to combine. Transfer to a serving dish and top with piece of burrata. Open the burrata and season with salt, pepper, remaining lemon zest.

Butter, mint, and lemon zest added to asparagus and peas off the heat.

Sauteed asparagus, peas, and mint in a saute pan.

A white shallow bowl of sautéed asparagus and peas with burrata and mint.

Chef Natalie Marble in her home kitchen.

Natalie’s Expert Tips

For the freshest asparagus, choose stalks that are firm and have closed tips.
Don’t skip the butter! It really does add a layer of flavor that can’t be beat.
Season in layers! What does this mean? It means season each of the cooking spring onions, asparagus and peas with salt and pepper. This will result in a well-seasoned dish that makes the lemon zest pop and stands up to the creaminess of the burrata.
Don’t overcook the vegetables! The asparagus should be crisp-tender and bright green, and frozen peas only need to be warmed through. *If your asparagus spears are thick, the asparagus coins will take a little longer to cook than those of thinner spears. Taste them as you go to know when you’ve achieved the crisp-tender level of doneness.
Want a quick variation? Consider adding chopped pistachios, hazelnuts, or pine nuts to provide some crunch!

A white bowl with sauteed asparagus and peas with burrata next to scattered mint sprigs and asparagus tips.

Serving Suggestions

This sautéed asparagus and peas would be the perfect accompaniment to my Lemon Rosemary Grilled Chicken, my Whole Grilled Branzino, or my Slow Roasted Pistchio Pesto Crusted Salmon.
Thinking about a vegetarian protein option? A poached egg would be perfect (or a fried egg, if you prefer).
Want to serve it as an appetizer? Toasted thick pieces of sourdough bread would be delicious topped with these vegetables and burrata.

Storage & Reheating

STORAGE: Store this in an airtight container in the refrigerator for up to 4 days.
REHEATING: On the stovetop, place the vegetables (do not heat the burrata) into a sauté pan with a splash of water and heat over medium-low heat until warmed through. You can also reheat the vegetables (do not heat the burrata) in the microwave in 30 second intervals until everything is warmed through.
FREEZING: You can freeze the vegetables in an airtight container for up to 6 months. To defrost, thaw them in the refrigerator overnight. Do not freeze the burrata, as the texture will be completely altered and unappealing.

Frequently Asked Questions

How should I store asparagus at home to keep it fresh?

The best way to store asparagus is upright in the refrigerator in a jar or deli container with a little water at the bottom. I also tried these produce storage bins awhile ago and find them really effective for a whole range of produce.

How do I keep asparagus bright green when sautéing?

The short answer to this is to not over-cook it! The longer, more detailed answer is to sauté the asparagus quickly over medium to medium-high heat just until it is crisp-tender. And the only way to know if it is crisp-tender and done is to TASTE it. It should be somewhat soft at the exterior and a little crisp in the interior. Think ‘al dente’ in cooking pasta!

Can I make this ahead of time?

I would not recommend making this ahead of time as you run the risk of overcooking it and having sad-looking dark greenish-brown vegetables. Instead, I would recommend prepping everything and then sautéing just before serving.

For even more delicious asparagus recipes, you’ve got to try these!

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Asparagus Potato Soup with Leeks, Peas & Mint

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Cold Asparagus Orzo Salad with Parmesan Vinaigrette

A white serving dish with shaved asparagus salad and burrata next to lime halves, pistachios and a bright pink napkin.

The Best Shaved Asparagus Salad with Lime Vinaigrette

I hope you love this Asparagus Sauté!
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Nice to meet you!

I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!