Roasted Asparagus with Burrata, Lemon, and Almonds

Let seasonal asparagus shine with this simple and delicious recipe! It’s perfect as an appetizer, or as a light side dish to a spring meal. The brown butter and almonds add a richness that is balanced by the bright lemon and fresh parsley. Spring never tasted so good!

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Roasted Asparagus with Burrata, Lemon, and Almonds
Serves 4

Ingredients:

1 bunch asparagus, ends trimmed, then tossed with olive oil, Kosher salt, and pepper
Pinch of Kosher salt
Dash of freshly ground pepper
1/3 cup sliced almonds
4 tablespoons salted butter
1/4 cup finely minced fresh parsley
Zest of one large lemon, about 1 tablespoon
3 tablespoons fresh lemon juice, (about 1 large lemon)
2 large burrata

For garnishing:

flake salt and pepper

Directions:

1. Preheat the oven to 400 degrees F. Toss the asparagus with a drizzle of olive oil and sprinkle with Kosher salt and freshly ground black pepper. Spread the asparagus out in a single layer on a large, rimmed baking sheet. Roast the asparagus until just crisp, tender, and still bright green - about 10-12 minutes.

2. Dry roast the sliced almonds in a skillet. Place the nuts in a skillet over medium high heat. Roast until the nuts begin to brown slightly. The smell will be wonderfully warm and toasty. Add the butter to the nuts and continue to heat until the butter turns a golden brown.

3. Finely mince the parsley. Zest and juice the lemon. Remove the roasted almonds and brown butter from the heat, and stir in the lemon zest, lemon juice, and minced parsley.

4. Arrange the roasted asparagus on a serving plate. Slice the burrata in half, and place carefully on top of the asparagus. Drizzle the warm almond butter mixture over the burrata. Garnish the dish with additional flake salt, pepper, and lemon zest.