Asparagus, Peas, and Burrata with Crostini
Published Oct 22, 2023
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Try this gluten free Asparagus, Peas, and Burrata with Crostini recipe today!
Asparagus, Peas, and Burrata with Crostini
Ingredients
- 1 large bunch fresh asparagus
- 1½ cups peas, (fresh or frozen)
- ⅓ cup microgreens
- 2 tablespoons fresh mint leaves, , roughly chopped
- 3 tablespoons fresh dill
- 8 ounces burrata
- 1-2 tablespoons orange zest
- Gluten-free crostini for serving
For the dressing
- ¼ cup extra virgin olive oil
- ¼ cup fresh orange juice, (about ½ medium orange)
- 1 tablespoon wildflower honey
- 1 teaspoon pink Himalayan salt
- ½ teaspoon freshly ground black pepper
Instructions
- Wash asparagus and trim about ½ inch off the ends. If using frozen peas, place them in a colander and allow to defrost at room temperature for about 10 minutes. You can also run them under lukewarm water to speed up the process.
- Line a baking sheet with aluminum foil. Spread the asparagus evenly across the baking sheet. Drizzle lightly with olive oil and broil on high for 2-3 minutes until just tender.
- Once the asparagus is tender, allow to cool to room temperature, then cut in thirds.
- Add the peas & asparagus to a medium mixing bowl, then toss in microgreens, fresh mint and fresh dill & set aside.
- Make the dressing. In a small mixing bowl, whisk together olive oil, orange juice, honey, salt, and pepper.
- Drizzle the dressing over the veggie & herb mixture, tossing to coat and adding extra seasoning to taste if desired.
- To serve, plate with 8 ounces of fresh burrata topped with orange zest and additional olive oil, if desired. Serve alongside toasted gluten-free crostini.
Nutrition
Calories: 267kcalCarbohydrates: 12gProtein: 10gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 32mgSodium: 469mgPotassium: 160mgFiber: 3gSugar: 7gVitamin A: 812IUVitamin C: 26mgCalcium: 263mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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