Easter feast Charred asparagus cherry tomatoes and burrata recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Easter feast Charred asparagus cherry tomatoes and burrata recipe By Eleanor Maidment - April 3, 2022 British asparagus comes into season soon and is star of this colourful, warm salad. If serving eight, use three balls of burrata, otherwise two will happily feed six as a starter. Louise Hagger SERVES 6-8 2-3 balls burrata 400g cherry tomatoes 4 tbsp extra virgin olive oil, plus extra to drizzle 1 garlic clove, sliced 100g kalamata olives, pitted and roughly torn 1 tbsp balsamic vinegar 600g asparagus, ends trimmed Large handful basil leaves Crusty bread, to serve Preheat the oven to 220C/200C fan/gas 7. Take the burrata out of the fridge 30 minutes before you plan to serve it. Toss the tomatoes, 3 tbsp oil and the garlic in a medium roasting tin. Roast for 10 minutes. Stir the olives and vinegar into the tin, season everything and roast for a final 8-10 minutes until the tomatoes are nicely blistered. Heat a large frying pan over a high heat. Toss the asparagus with the remaining 1 tbsp oil. It’s easiest to cook in two batches: add half the asparagus to the pan making sure they are in an even layer and cook for 2 minutes without moving. Give them a shake then cook for another 3-4 minutes, turning or shaking regularly, until tender and charred all over. Remove them from the pan then scatter with a little salt. Repeat with the remaining asparagus. Arrange the asparagus on a serving platter, then spoon over the hot tomatoes and olives plus all their lovely juices, and finally place the burrata on top. Scatter with basil, grind over a little black pepper and serve with plenty of crusty bread for mopping up the juices. Olly’ s wine pairing THE BEST VERDICCHIO 2020 (12.5%), £7, Morrisons. A breezy bargain to kick off your feast! This oft overlooked Italian white pairs wonderfully with aromatic asparagus. It also delivers a cooling cascade of refreshment to work with the zingy tomatoes and rich texture to complement that creamy lush burrata. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved