Asparagus with Burrata and Pistachio Salsa Verde

Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Inspired by a dish at a favorite restaurant, the creamy cheese topped with a fresh herb sauce is punctuated with crunchy nuts and is so satisfying; I also adore the sauce on grilled seafood, especially salmon, or chicken.


  • Extra-virgin olive oil, 6 tablespoons (3 fl oz/90 ml)
  • Fresh basil, ¼ cup ( oz/10 g) finely chopped
  • Toasted salted pistachio nuts, ¼ cup (1 oz/30 g) finely chopped
  • Shallot, 2 tablespoons minced
  • Lemon zest, grated from ½ lemon
  • Kosher salt and freshly ground pepper
  • Asparagus, 2 large bunches (about 1½ lb/750 g total), ends trimmed
  • Burrata cheese, two 4-oz (125-g) balls


  1. In a small bowl, mix the oil, basil, pistachio nuts, shallot, and lemon zest. Season to taste with salt and pepper.
  2. Bring a large frying pan three-fourths full of salted water to a boil. Add the asparagus, cover, and boil until the asparagus is just tender, 4–8 minutes, depending on the thickness of the asparagus. Drain well.
  3. Divide the asparagus among 4 warmed plates. Cut each ball of burrata in half and place one half atop the asparagus on each plate, arranging it cut side up. Spoon the salsa verde over the burrata and asparagus and serve right away.