Creamy Asparagus & Burrata toast
You have the crunch of goldened bread, the cooling creaminess of burrata, and the snap of fresh asparagus. Is delicious because it balances the heavy richness of the cheese with the grassy, bright snap of spring vegetables.
Our extra virgin olive oil is the engine here. By whisking the oil directly into the burrata cream, you create an emulsion that feels rich and velvety on the tongue. This fat is what carries the lemon and dill flavors, ensuring they linger rather than disappearing. It also ensures you feel full and satisfied, as the healthy fats from the oil provide a steady source of energy and help you soak up the vitamins in the greens.
To make this a full meal, serve these crostini alongside a simple grilled protein like lemon-herb chicken or a flaky white fish. If you prefer a sharper, more tangy kick to the spread, you can always fold in a bit of fresh goat cheese.
Ingredients
- 250g green asparagus
- 225g burrata cheese
- 4 slices of sourdough bread or any other bread (about 2.5cm thick)
- 3 tbsp extra virgin olive oil (divided)
- 1 tbsp lemon zest
- 1/4 cup fresh dill, chopped
- 1/8 tsp kosher salt
- 1/4 tsp freshly cracked pepper
Method
- Prepare the Asparagus: Snap off the woody ends of the asparagus. Slice the stalks into 1.5cm pieces, leaving the tips whole.
- Whisk the Burrata: Place the burrata in a small bowl. Use a fork or whisk to break up the outer shell and mix it with the creamy center. Stir in 1 tablespoon of EVOO, the lemon zest, and the dill until silky.
- Sauté the Asparagus: Heat 1 tablespoon of EVOO in a skillet over medium heat. Toss in the asparagus with a pinch of salt. Cook for about 12–15 minutes until tender with a firm "snap."
- Toast the Bread: In the same pan (add the final tablespoon of EVOO if the pan is dry), toast your baguette slices until the edges are crispy and the centers are golden.
- Assemble: Schmear the burrata mixture onto the warm bread. Pile the sautéed asparagus on top and finish with a final crack of black pepper.
Nutritional Analysis
Calculated for 2 servings.
Total:
- Calories: 1,090.0
- Protein: 36.2g
- Fat: 72.4g
- Fiber: 8.4g
Per Serving:
- Calories: 545.0
- Protein: 18.1g
- Fat: 36.2g
- Fiber: 4.2g