Asparagus Burrata Salad with Preserved Lemon and Mint

Asparagus Burrata Salad with Preserved Lemon and Mint

Prep Time: 10 minutes

Cook Time: 8 - 10 minutes

Servings: 2 - 4

Ingredients:

• 1 bundle asparagus (about 20 thin stalks, or 12 large stalks)
• ½ preserved lemon
• 2 tbsp olive oil, more to finish
• Kosher salt and black pepper, to taste
• ½ cup castelvetrano olives, pitted
• ¼ cup raw pistachios
• 1 cup mint leaves
• ½ lemon
• 1 4-oz ball of burrata

Directions:

1. Remove the burrata ball from the fridge and allow it to come to room temperature.
2. Snap the woody end off of each asparagus (or cut the root off where the color begins to transition to white near the bottom, and the asparagus seems more tough). Cut the asparagus stalks into 1 cm pieces. Set aside.
3. Finely chop ½ a preserved lemon, seeds and peel included, and set aside. Roughly chop the castelvetrano olives. Set aside. Lastly, roughly chop the raw pistachios. Set aside.
4. Heat a large skillet over medium-high heat. Add 2 tbsp olive oil. Once hot, add the asparagus and preserved lemon. Stir to coat in the oil. Season with a pinch of kosher salt and a few cracks of black pepper.
5. Allow the asparagus mixture to cook for 3-4 minutes, then stir and continue cooking for another 3-4 minutes, stirring often, until the asparagus has softened slightly but still has a nice crunch. This may take longer if your asparagus stalks are thicker. Remove from heat and allow to cool slightly.
6. In a large bowl, toss together the asparagus and preserved lemon mixture, olives, pistachios, and mint leaves. Dress lightly with a drizzle of olive oil and the juice from ½ lemon. Adjust to taste with more salt and pepper.
7. Serve the asparagus salad in a large bowl or plate and top with the burrata ball. Finish with olive oil and black pepper and serve immediately.