Monday, May 18

Grilled Asparagus with Lemon, Breadcrumbs, & Burrata

A meatless main of creamy burrata, grilled asparagus, and lemony breadcrumbs

Grilled Asparagus with Burrata and Lemon Breadcrumbs

Yes, hidden under all that grilled asparagus and toasted lemony breadcrumbs is a mound of soft burrata cheese. This is exactly the type of meatless Monday meal that I can get excited about - tender, slightly charred asparagus, crunchy homemade breadcrumbs with lots of zest and herbs, and one of my favorite creamy cheeses. I saw a version of the asparagus and breadcrumb mixture at Gjusta the other weekend but was too preoccupied with their smoked brisket sandwich (it's worth the long wait in line) to try it. In my opinion, adding a ball of burrata to any salad makes it a meal and both my husband and I were full from this plate of food, although you could certainly serve this on a platter and let a larger group share at a potluck or dinner party.

Related Recipes:
- Snap Pea, Arugula, & Burrata Salad
- Asparagus & Arugula Salad with Pecorino Dressing
- Grilled Eggplant with Burrata Cheese & Romesco

Grilled Asparagus with Lemon, Breadcrumbs, & Burrata Cheese:
- 2 balls of burrata cheese, preferably left at room temperature for a few hours
- 2 bunches of asparagus, woody ends trimmed
- 1/4 stale baguette, cut or torn into small pieces
- 1 lemon, zested
- 1/4 c. olive oil + extra for drizzling
- 2 tbsp. fresh parsley, minced
- kosher salt
- black pepper

  • Heat a grill to high.
  • Toss the asparagus with 2 tbsp. olive oil and season with salt and pepper.
  • In a food processor or blender, pulse the bread until large crumbs form. Don't grind them too fine into a powder. You should have 3/4 c. - 1 c. of breadcrumbs.
  • Heat 2 tbsp. olive oil in a skillet and add the breadcrumbs and a pinch of salt and pepper. Toast the crumbs until crispy and golden. Turn off the heat and add in the lemon zest and parsley.
  • Grill the asparagus for 3-4 minutes, then flip and grill for another 3-4 minutes, or until charred in some spots and tender. Chop the asparagus into thirds.
  • Tear open a ball of burrata on the bottom of each plate and season with salt and pepper.
  • Top each plate of burrata with half of the asparagus and half of the breadcrumbs.
  • Drizzle with olive oil and enjoy.

Serves two (main course)