Grilled Asparagus with Spring Peas, Burrata and a Lemon-Mint Vinaigrette | Edible Santa Barbara and
A fresh and vibrant side dish featuring grilled asparagus, spring peas, creamy burrata, and a tangy lemon-mint vinaigrette.
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Ingredients
- 3 tablespoons olive oil
- Zest and juice of 1 lemon (Meyer if possible)
- 1 tablespoon mint (finely chopped)
- 1 pinch Coarse sea salt
- 4-5 grinds black pepper
- 1 tablespoon chives (finely chopped)
- 2/3 cup English peas (shelled)
- 1 pound asparagus (ends trimmed)
- Olive oil
- Coarse sea salt
- Black pepper
- 1 4-ounce ball burrata cheese (cut into 8 pieces)
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