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.
Call It Supper: Asparagus, Pea and Burrata Salad with a Poached Egg

Steps & Ingredients

  1. Roast the asparagus with some olive oil and salt and pepper.
  2. Cook the peas in boiling water.
  3. 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).



Sarah and Tori started Call It Supper because they believe that a meal is always a strategic decision—never to be wasted, and have a passion for inventing recipes. Call It Supper is focused on seasonal, fresh recipes that are inspired by their travels, favorite restaurants and meaningful experiences. The ingredient lists will always contain something that is best had in that season.
The two became friends at Bowdoin College, where they started hosting dinner parties together. Back then, it was six packs and hors d’oeuvres, but today they have taken things a few steps further in the kitchen.
Location: New Orleans, LA and Boston, MA
Instagram: @CallitSupper
Read More from Call It Supper: Call It Supper’s WiLab Profile