ROASTED ASPARAGUS, POTATO & BURRATA SALAD Cart

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ROASTED ASPARAGUS, POTATO & BURRATA SALAD Cart
Grouped product items
Product Name Qty
BelGioioso - Fresh Burrata Cheese
"was" $12.79 Special Price $9.49
Organic Dill
$3.29
Local Organic - Yellow Potatoes
$5.99
Organic Asparagus
$8.49
Lemon
"was" $1.09 Special Price $0.59
Essentials By Legends - Chimichurri
"was" $13.39 Special Price $10.99

ROASTED ASPARAGUS, POTATO & BURRATA SALAD Cart

Ingredients from Us

  • 1x Asparagus bunch
  • 6 yellow pugly potatoes
  • Fresh Dill Tips
  • 1 Belgioioso Burrata Cheese
  • 1 fresh lemon, cut in half
  •  2 tbsp – Essentials by Legends Chimichurri Sauce

Ingredients from Home

  • Salt
  • Olive Oil
  • Canola Oil [or a high smoke point cooking oil]
  • Fresh Ground Black Pepper
  • Medium size pot
  • Medium size frying pan [or cast iron if you have one]
  • Baking Tray
  • Parchment Paper

Instructions

  • Preheat oven to 375f
  • In a medium pot bring potatoes + heavily salted cold water to a simmer. Cook until potatoes are soft. Remove from heat, drain, and set potatoes on a cutting board. Once slightly cooled press down with the palm of your hand to crack the skin & flatten them slightly for frying.
  • Snap Asparagus at the base – discard hard bottoms of the asparagus [or save for a soup]. Cut the remaining asparagus in half on a bias. Drizzle the asparagus with olive oil, salt & pepper. Lay out on a parchment lined sheet tray. Roast until fully cooked. Remove from the oven.
  • Heat the medium frying pan over medium heat, add 1 tbsp of canola oil and gently place pressed potatoes into the pan to fry lightly. Flip when needed. Cook until lightly golden. Remove from heat into a medium sized bowl. Toss gently with 2 tbsp of Chimichurri Sauce.  
  • Arrange potatoes & asparagus in a ring around the centre of a plate you’d like to serve on. Squeeze fresh lemon juice over the ring of vegetables. Drain & gently place the whole burrata in the centre and cut a cross in the top with a sharp knife.
  • Garnish with freshly picked dill tips, a drizzle of ‘the nice’ olive oil, coarse salt & freshly cracked black pepper.
  • Enjoy!
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