Grilled asparagus with burrata, lemon & chilli

Name: Grilled asparagus with burrata, lemon & chilli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 230 g bunches asparagus; 1 unwaxed lemon, zest and juice; 1 tsp Dijon mustard; 2½ tbsp olive oil; 1 red chilli, deseeded and finely chopped; 100 g pack Baby Leaf & Herb Salad; 1 burrata, drained (150g drained weight)

Sometimes all you need is a handful of quality ingredients to create something magnificent. Serve with crusty bread.

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Gluten freeVegetarianHealthySource of protein

Serves4
CourseStarter
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 230g bunches asparagus
1 unwaxed lemon, zest and juice
1 tsp Dijon mustard
2½ tbsp olive oil
1 red chilli, deseeded and finely chopped
100g pack Baby Leaf & Herb Salad
1 burrata, drained (150g drained weight)

Break off the woody ends of the asparagus by holding each spear towards its end and bending until it snaps off. Put the lemon zest and juice, mustard, 1½ tbsp oil and the chilli in a jar with a lid; season. Put the lid on the jar and shake until emulsified. Dress the herb salad with 1 tbsp dressing. Arrange on a serving platter.
Toss the asparagus in the remaining 1 tbsp oil and set a griddle or frying pan over a high heat. Add the asparagus to the pan and cook for 5-7 minutes until the stalks have coloured and the tips are slightly crispy. Remove from the pan, arrange on top of the salad leaves and top with the burrata. Drizzle the remaining salad dressing over the burrata and asparagus. Serve immediately.

Typical values per serving when made using specific products in recipe