Asparagus, Basil and Pea Salad with Burrata
This Asparagus, Basil and Pea Salad with Burrata, from chef and author Olivia Cavalli, is great as an easy starter. Shaving the asparagus into tendrils is a lovely way to enjoy its delicate flavour – and it teams brilliantly with creamy burrata. If you’re feeding a crowd, simply bump up the quantities and serve it on a platter for everyone to dig in.
- Time: 17 min
- Servings: 2
Source: ocado.com
Ingredients
- of extra-virgin olive oil, plus extra to serve
- of fresh or frozen peas, defrosted
- of sea salt flakes, plus extra to serve
- handful of basil leaves, torn
- of asparagus spears, woody ends trimmed and spears shaved into thin ribbons with
- lemon, finely zested, plus a squeeze of juice
- of burrata