Quick & Easy Burrata With Roasted Asparagus, Brown Butter & Hazelnuts | Recipe Drop | Food52

burrata cheese

🥗Healthier: fresh mozzarella

💰Cheaper: ricotta

Fresh mozzarella is lower in calories, while ricotta offers a creamy texture at a lower cost.

hazelnuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide healthy fats and are often less expensive than hazelnuts.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative, while margarine is usually cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is a lower-calorie, dairy-free option.

Preheat the oven to 400°F.

Cut the asparagus into about 2-inch pieces and place them on a sheet pan.

Drizzle asparagus with olive oil and sprinkle with salt, tossing to coat.

Spread asparagus out on the pan to avoid overcrowding and roast until soft and browned.

Prepare sourdough bread by drizzling with olive oil and sprinkling with salt, then place in the oven to toast for about 8 minutes.

Chop hazelnuts into a rough chop, leaving some larger pieces for texture.

Toast hazelnuts in a small skillet over medium heat until fragrant and lightly toasted, keeping a close eye to avoid burning.

Wipe the skillet clean and add 2 tablespoons of salted butter to brown it over low to medium-low heat, stirring occasionally.

Add lemon zest to the browned butter and squeeze half the lemon juice on top later.

Check the asparagus and bread, flipping the bread halfway through to ensure even toasting.

Assemble the dish by breaking apart the burrata cheese and spreading it on a plate, then topping with roasted asparagus, hazelnuts, and the brown butter mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens