Asparagus with Burrata and Pancetta

Sean

Roasted asparagus with burrata and pancetta topped with a dill chimichurri.

5 from 3 votes

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Prep Time 5

Cook Time 10

Total Time 15

Course Side Dish

Cuisine American

Servings servings

Calories 211 kcal

Equipment

Sauté pan
Sheet pan

Ingredients

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

Instructions

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.

Nutrition

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

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