Asparagus burrata is the plate I make as soon as beautiful Italian green asparagus shows up at the market in spring. I filmed this recipe on 18 May 2026 for Instagram, and it quickly became one of my go-to dishes when I want to eat light without feeling like I’m missing out.
The idea is very simple: asparagus cooked just right so it still has a little bite, a creamy burrata in the middle, pine nuts toasted in a dry pan and a handful of cherry tomatoes for freshness and colour. A drizzle of olive oil, a pinch of salt, some black pepper, and it’s done.
What I love here is the contrast between warm and cold, the soft burrata and the crunchy pine nuts. Serve it as a starter for two or as a light meal for one hungry person, with a good piece of bread to mop up the plate.
The recipe
My recipeIngredients
- 400 g Italian green asparagus
- 1 burrata (200 g)
- 200 g cherry tomatoes
- 25 g pine nuts
- 3 tbsp extra virgin olive oil
- Fine salt and flaky sea salt
- Freshly ground black pepper
Method
- Take the burrata out of the fridge 20 minutes before serving so it's nice and creamy. Wash the asparagus and snap or cut off the tough end of each spear (about 2 to 3 cm).
- Bring a large pot of salted water to the boil. Add the asparagus and cook for 4 to 6 minutes depending on thickness: a knife tip should go in easily while the spears still keep a little crunch.
- Drain the asparagus and rinse under cold water for a few seconds to stop the cooking and keep the bright green colour. Pat dry with a clean tea towel.
- Toast the pine nuts in a dry frying pan over medium heat for 2 to 3 minutes, stirring constantly. Take them off as soon as they turn golden, they burn very quickly.
- Wash the cherry tomatoes and cut them in half. Season with 1 tbsp olive oil, a pinch of fine salt and a little pepper.
- In the same pan, heat 1 tbsp olive oil and sauté the asparagus over high heat for 2 minutes to warm them through and colour them lightly. Season with a little salt.
- Arrange the asparagus on a plate, set the burrata in the centre and scatter the cherry tomatoes around. Sprinkle with pine nuts, drizzle with the remaining olive oil and finish with flaky salt and pepper. Tear the burrata open at the table.
Tips and variations
- Pick asparagus of the same thickness so they cook evenly.
- For an even easier version, cook the asparagus directly in the pan with a little oil, covered, for 8 to 10 minutes.
- Burrata is best eaten the same day: it doesn't keep once opened.
- Cooked asparagus keeps for 1 day in the fridge in a closed container, but only assemble the dish right before serving.
Recipe shared for guidance only, adapt it to your equipment: times and temperatures may vary. Check for allergens (gluten, milk, eggs, fish, shellfish, nuts, sesame…) and make sure ingredients are fresh. Raw or undercooked fish, meat and eggs are not recommended for pregnant women, young children, elderly or vulnerable people. Take care with hot oil, flambéing and alcohol. I am not a health or nutrition professional.