Asparagus with burrata and pancetta is a quick and flavorful side dish that goes with almost anything. The best part is that it is easy to make and tastes amazing. Topped with crispy pancetta and a dill chimichurri.
Asparagus is one of my favorite vegetables. I saw an asparagus salad with peas and burrata and I decided I needed that in my life. However, I am not the biggest fan of peas, so I had to change it up. The one thing I love about this recipe is how quick and easy it is to make. The crispy pancetta adds a nice bit of texture however you can easily remove it and swap it for pine nuts or walnuts for a nice crunch.
In this recipe
The best part of this recipe is how packed with flavor it is. There are a few ingredients but all of them have a chance to shine.
Asparagus: the star of the show. You want to choose thicker asparagus, see below for tips on finding the best asparagus.
Burrata: made with mozzarella and cream, this adds a nice salty flavor and creamy texture to the dish.
Pancetta: adds an additional crunch and smokey flavor to the asparagus
Picking the best asparagus
One of the most important parts of this recipe is to make sure you get nice, flavorful asparagus. You will want to get asparagus that is has a rich green color that has not faded, and the stalks are firm and smooth. You only want to the just the bases of the asparagus a faded white color. If it is creeping up the stalk it will have a woody texture. The tops should be tightly closed, firm, and compact. While you will want larger asparagus what is more important is to make sure that they are all roughly the same size.
Making the chimichurri
Normally chimichurri is made with oregano and parsley, however this little twist is perfect for this recipe. The cool part of the chimichurri is that you can make it a couple of days before if you would like. The longer that it has a chance to marinate the better and more robust the flavor is. The best part is that you can make it in a food processor instead of chopping everything. When I make this recipe, I do like to make the sauce in the morning and then place it in the fridge until later.
Roasting asparagus with burrata
Depending on the size of the asparagus your asparagus can take anywhere from 3 to 7 minutes to cook. This will be key to making sure that they don’t burn. The tightly packed tops will help prevent them from burning as well. This is also why you want them to be uniform in size, so they all cook evenly and at the same speed. Once the asparagus is ready split the burrata on top and add the pancetta. Drizzle the chimichurri on top and you are good to go.
Looking for other asparagus recipes?
Asparagus with Burrata and Pancetta
- Sauté pan
- Sheet pan
- 1 pound asparagus woody ends removed
- 4 ounces burrata one ball
- 4 ounces pancetta chopped
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 2 tablespoons parsley chopped
- 1 tablespoon dill chopped
- 1 tablespoon garlic minced
- 1 tablespoon lemon zest
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- Preheat the oven to 450°F, 230°C, or gas mark 8.
- On a sheet pan pour 1 tablespoon of olive oil, the salt and pepper over the asparagus and toss to coat evenly. Cook for 5-7 minutes until the asparagus is tender.
- In a bowl combine the parsley, dill, garlic, lemon zest, balsamic vinegar, and remaining olive oil. Stir to combine and set aside.
- While the asparagus is cooking heat the pancetta in a pan over medium high heat and cook until crispy.
- Top the asparagus with the burrata and pancetta and then drizzle the dill chimichurri on top.