Call It Supper: Asparagus, Pea and Burrata Salad with Poached Egg
We’ve finally come out from hibernation at Call It Supper and we are welcoming spring with our latest recipe inspiration, which focuses on the season’s two essential ingredients: asparagus and peas. Tori often makes it into a meal on its own by adding a poached egg, but if you’re not quite up to it, the burrata makes this vegetarian dish rich and filling.
RECIPE: Asparagus, Pea and Burrata Salad (with Poached Egg)
After an epic Boston winter, I am especially excited to see asparagus popping up in the grocery store because it signals that spring is coming. As much as I love winter, I think I speak for nearly all Bostonians when I say that we were ready for spring. So with spring in mind, I created this simple recipe that includes asparagus and another seasonal vegetable, peas, on a bed of burrata and topped it with a poached egg to make it a filling meal.
Steps & Ingredients
- Roast the asparagus with some olive oil and salt and pepper.
- Cook the peas in boiling water.
- Plate with the burrata on the bottom, then the asparagus and peas strewn. For the full recipe, click here (includes tips on how to properly poach an egg).