Sautéed Asparagus and Peas with Burrata and Mint
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.
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
Instructions
- PREP THE VEGETABLES. Begin with the green onions. Remove the root ends and discard them. Then, cut the green onions in half crosswise. Line up the tops and bottoms and slice them crosswise into 1/4 inch slices.
- Next, prepare the asparagus. Snap off the woody bottom of one of the spears and then use that as a guide to cut off the woody bottoms of the rest. Alternatively, you can snap them individually. Line up the spears and slice them crosswise into 1/4-1/3 inch coins until you reach the tips. If the asparagus spears are thick spears, then cut the tips in half, lengthwise. If the asparagus spears are thin, you can leave the tips as is. Set the coins and tips aside.
- Lastly, roughly chop or hand-tear the mint and zest the lemons. Mix half of the lemon zest into the chopped mint and reserve the other half to finish the dish.
- COOK THE VEGETABLES. Heat a sauté pan over medium heat and add the olive oil and half of the butter. When the butter is melted, add the spring onions, season with some of the salt and pepper, and cook until they start to soften.
- Add the asparagus coins and tips and season with more salt and pepper. Cook for a few minutes until the outside starts to soften, but the inside is still crisp -- the color should still be bright green. Taste the asparagus to know when it's done.
- When the asparagus is just about done, add the peas until just warmed through. Season with the remaining salt and pepper. *Note, if you are using fresh peas, add them sooner as they will require a longer cook time.
- When the peas are warmed through, remove the pan from the heat. Add the remaining butter, a squeeze of fresh lemon juice, and the mint-lemon zest mixture. Stir everything well to combine.
- PLATE AND SERVE. Transfer the vegetables to a shallow serving bowl or plate. Split open the burrata and place it on top of the vegetables. Season the burrata with salt and pepper and sprinkle it and the vegetables with any remaining lemon zest. ENJOY!
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Notes
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- For the freshest asparagus, choose stalks that are firm and have closed tips.
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- Don't skip the butter! It really does add a layer of flavor that can't be beat.
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- 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.
- Want a quick variation? Consider adding chopped pistachios, hazelnuts, or pine nuts to provide some crunch!
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- 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.
Nutrition
Calories: 143kcalCarbohydrates: 14gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 10mgSodium: 618mgPotassium: 352mgFiber: 6gSugar: 5gVitamin A: 1226IUVitamin C: 44mgCalcium: 53mgIron: 3mg
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