Roasted Asparagus and Tomatoes with Bursting Flavors of Peas, Herbs, and Creamy Burrata!
- Karitas Mitrogogos
- Apr 1
- 3 min read
Spring is the season when fresh produce takes center stage, and nothing captures this better than a dish filled with colorful vegetables. This recipe for roasted asparagus and tomatoes, complemented by sweet peas, fresh herbs, and creamy burrata, is both simple to make and incredibly tasty. Ideal for any meal, whether as a light lunch/dinner or an enticing side dish for gatherings, it highlights the finest spring flavors.
Ingredients You'll Need for 2 - 4 servings!
1 bunch of asparagus (about 1/2 kg - 1 pound), trimmed
Grape or Cherry tomatoes halved, to taste
1 cup of fresh or frozen peas
2 tablespoons of olive oil
Juice of 1 lemon
1 cup water
Salt and pepper, to taste
Chili pepper flakes
1 tablespoon of fresh thyme leaves (or 1 teaspoon dried thyme)
200g (8 ounces) of burrata cheese
Fresh chopped dill, to taste
For Serving:
Focaccia bread or slices of Multi grain rye bread, optional
Fresh arugula or mixed greens, optional
Preparation Method
Begin by preheating your oven to 200°C (400°F) This temperature is ideal for roasting, helping the vegetables develop that delightful, caramelized flavor while keeping them vibrant.
Prepare the Vegetables
Trim the woody ends off the asparagus and give them a good rinse. Cut the grape or cherry tomatoes in half. Place the chopped asparagus and tomatoes into a large ovenproof baking dish and drizzle with olive oil. Season with salt and pepper.
Toss vegetables gently in the oil in pan and then add a little water to baking dish. Pour the fresh lemon juice over the asparagus and then sprinkle the top of the veggies with fresh thyme and chili pepper flakes.
Roast the Asparagus and Tomatoes with the fresh thyme and seasoning
Roast in a preheated oven for about 15-20 minutes. Keep an eye on them; the asparagus should be tender and slightly crispy, while the tomatoes soften and become bursting with flavor.
Cook the Peas
While your vegetables are roasting, bring a small pot of salted water to a boil. Add your peas to the boiling water and cook for about 2-3 minutes until they turn bright green and tender. Drain them and set aside; their sweetness will enhance the dish perfectly.
Combine, add Fresh Herbs and Serve with the Creamy Burrata
After the asparagus and tomatoes are done roasting, let them cool for a few minutes. In a large serving bowl, mix together the roasted vegetables, peas, freshly chopped dill to taste and if you like, a squeeze of fresh lemon juice.
Break open the burrata and place it on top of your colorful vegetable medley. The creamy cheese adds a rich texture that harmonizes beautifully with the roasted veggies. If you like, drizzle the top of the opened burrata with a wee bit of extra virgin olive oil.
Serve immediately with a side of fresh arugula or mixed greens for an extra crunch and vibrant color (optional).
Another serving option is to serve the roasted veggies with the creamy burrata on multi grain rye bread slices or focaccia, sprinkled with chopped fresh dill. . . as seen in the photographs.
Enjoy Every Bite . . . of this fresh, flavorful medley that celebrates the essence of spring! Serve it on its own or alongside grilled meats or fish to create a well-rounded meal.
Happy cooking!
コメント