Welcome to the wonderful asparagus season! Like every year, we greet the arrival of spring with a plethora of recipes spotlighting this versatile shoot. Today's salad combines delicacies of asparagus in both green and white varieties, ensuring a doubly delightful experience on the plate. The dish is completed by the addition of orange, which gives a fruity note to the salad, and crisp romaine lettuce as the base. Topped off with creamy burrata, did you know that "Burrata" gets its name from the Italian word for butter, "burro"? We hope you're as excited about spring as we are and have fun cooking this recipe.
Asparagus Salad Ingredients
250g green asparagus
250g white asparagus
One orange (orange fillets)
One burrata
5 strawberries
fennel greens for garnish
Some olive oil for frying
One head of romaine lettuce
Vinaigrette Ingredients
Juice and zest of one orange
1 tbsp Dijon mustard
2 tbsp honey
2 tbsp olive oil
1 tbsp tarragon vinegar
Salt and pepper
Chili flakes (optional)
Preparation of aparagus salad
1. We start by preparing the asparagus, peeling both the white and green stalks to achieve a uniform appearance and remove the woody ends.
2. Then we blanch the asparagus by bringing a pot of salted water to a boil. First, we add the white asparagus and blanch it for about 2-3 minutes. Then, we add the green asparagus and blanch both for another 2-3 minutes. Afterwards, we shock the asparagus in ice water to retain the beautiful green color and stop the cooking process.
3. Meanwhile, we heat some olive oil in a pan and fry the dried off asparagus until it is nicely browned.
4. As the asparagus cooks, we fillet an orange and catch the juice for the vinaigrette.
5. For the vinaigrette, we mix the orange juice with the zest, Dijon mustard, honey, olive oil, and tarragon vinegar in a bowl, tasting and seasoning with salt, pepper, and optionally chili flakes until it's to our liking.
6. We thoroughly wash the romaine lettuce, spin it dry, and tear it into bite-sized pieces to place as a bed on a plate.
7. Now we distribute the warm, browned asparagus over the lettuce bed. We cut the strawberries into bite-sized pieces and arrange them with the orange fillets on the asparagus.
8. We carefully set the burrata in the middle of the salad and open it slightly on top so that its creaminess can meld with the other components.
9. Finally, we pour the vinaigrette over our colorfully assembled asparagus salad and serve it immediately, allowing us to fully savor the harmony of warm and cold flavors.
Resumé
Our asparagus salad with orange, strawberries, and burrata is a powerhouse of health that celebrates the spring season. Rich in vitamins and nutrients, the crisp asparagus strengthens our immune system and has detoxifying effects. Oranges and strawberries provide an extra dose of Vitamin C, which has antioxidant properties that support cell health. Burrata, with its protein and calcium content, contributes to strong bones, and the included olive oil not only adds flavor but also provides heart-healthy unsaturated fats. This colorful salad unites enjoyment and vitality with every bite – a truly nourishing delight for the body and soul.
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