More >

Burrata with Roasted and Marinated Asparagus



1 pound asparagus, ends trimmed

Extra Virgin olive oil

Coarse salt


1/3 cup Extra Virgin olive oil

3 tablespoons white balsamic vinegar

1/22 teaspoons salt

1/22 teaspoon minced garlic

1 8-ounce ball burrata, cut into round slices


Preheat the oven to 350°F.

Mix the marinade ingredients together in a rectangular glass dish and set aside.

Toss the spears in olive oil and salt and arrange on a baking sheet.  Roast until the stems are soft.  This time will vary, since the thickness of the spears will determine how many minutes are necessary.  When the spears are cooked, transfer them to the dish with the marinade and toss gently; let stand for an hour, tossing occasionally.

When ready to serve, arrange the spears in a spoke-like fashion on a round serving dish.  Place the ball of burrata slices in the center.

This recipe is featured on show 2120 – Handmade Fresh Cheese.


There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!