Name: Sarah Vachon’S Asparagus With Burrata & Gremolata
Total time: 25 min
Yield: 2
Ingredients: 1-2tbsp chopped mint or flat leaf parsley; Finely grated zest of 1 unwaxed lemon; 1 garlic clove, crushed; 10-12 asparagus spears, ends trimmed; 2tbsp extra virgin olive oil, plus extra to serve; 1tbsp balsamic vinegar, plus extra to serve; Salt and freshly ground black pepper; 1 ball of burrata, about 150g

VMG Recipes

Sarah Vachon’s Asparagus with Burrata & Gremolata