Asparagus with Burrata and Pancetta

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

  • Save

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.

Asparagus on a sheet pan before roasting
  • Save
Roasted asparagus on a sheet pan
  • Save
Ingredients for dill chimichurri in a metal bowl
  • Save
A bowl of dill chimichurri
  • Save

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.

A white plate with asparagus with burrata
  • Save

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.

Close up of asparagus with burrata
  • Save

Looking for other asparagus recipes?

A plate with Asparagus with burrata and pancetta
  • Save

Asparagus with Burrata and Pancetta

Roasted asparagus with burrata and pancetta topped with a dill chimichurri.
5 from 3 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 211 kcal


  • 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.


Serving: 1servingCalories: 211kcalCarbohydrates: 5gProtein: 7gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 26mgSodium: 247mgPotassium: 215mgFiber: 2gSugar: 2gVitamin A: 830IUVitamin C: 7mgCalcium: 127mgIron: 2mg
Nutrition Disclaimer*
Keyword Asparagus, Burrata, Chimichurri
Tried this recipe?Let us know how it was!
Asparagus with burrata pinterest pin
  • Save
  • Save

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top