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Marinated Asparagus with Burrata and Walnut-Parsley Pistou

Marinated Asparagus with Burrata and Walnut Pistou

All of the elements on this Marinated Asparagus with Burrata and Walnut-Parsley Pistou may be made ahead and quickly assembled at serving time.

Marinated Asparagus with Burrata and Walnut-Parsley Pistou 

Print This Recipe Total time Yield 4–6Published
Marinated Asparagus with Burrata and Walnut Pistou

Ingredients

  • water and ice (as needed for ice bath)
  • 2 pound asparagus spears (ends trimmed)
  • 1 ½ cup simple vinaigrette (see recipe: https://​www​.sippitysup​.com/​r​e​c​i​p​e​/​m​y​-​s​i​m​p​l​e​-​b​a​s​i​c​-​v​i​n​a​i​g​r​e​t​te/)
  • 2 balls of fresh burrata (may substitue mozzarella slices)
  • walnut-parsley pistou (see recipe: https://​www​.sippitysup​.com/​r​e​c​i​p​e​/​w​a​l​n​u​t​-​p​a​r​s​l​e​y​-​p​i​s​t​ou/)
  • kosher salt (as needed)

Directions

Prepare an ice bath in a large bowl. Set aside.

Bring a large shallow pot of water to a boil, add a generous amount of salt. Carefully lay all the asparagus spears in the boiling water, making sure they are fully submerged. Boil about 2 minutes or until tender-crisp. Do not overcook. Strain the asparagus spears and immediately plunge them into the ice bath to stop the cooking. Use tongs to transfer the asparagus to a large ziplock bag, pour in vinaigrette, and seal the bag. Place the bag in a large bowl to avoid a messy leak. Refrigerate at least 3 hours, turning bag occasionally.

Just before serving, drain asparagus, reserving vinaigrette for another use. Arrange the spears on a serving platter and nestle the balls of burrata on top. Spoon about ½ cup walnut-parsley pistou over the asparagus and burrata. Serve with additional pistou on the side.