Asparagus, Peas, and Burrata with Crostini
Servings: 5
Calories: 267kcal
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: 267kcal | Carbohydrates: 12g | Protein: 10g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 32mg | Sodium: 469mg | Potassium: 160mg | Fiber: 3g | Sugar: 7g | Vitamin A: 812IU | Vitamin C: 26mg | Calcium: 263mg | Iron: 1mg