Grilled asparagus from the oven with citrus, burrata, and anchovies

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20min

•

Easy

Enjoy this recipe for grilled asparagus from the oven, combined with the creamy softness of burrata, anchovies, and mint and citrus.

Enjoy this recipe for grilled asparagus from the oven, combined with the creamy softness of burrata, anchovies, and mint and citrus.
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Ingredients

What do you need?

Quantity: 2P

500 g white Belgian asparagus
2 balls of burrata
1 blood orange or pink grapefruit
8 anchovy fillets in oil
2 tbsp capers
A splash of olive oil
Black pepper from the mill
12 mint leaves
Fleur de sel

500 g white Belgian asparagus
2 balls of burrata
1 blood orange or pink grapefruit
8 anchovy fillets in oil
2 tbsp capers
A splash of olive oil
Black pepper from the mill
12 mint leaves
Fleur de sel
Preparation method

How do you make this?

Preheat the oven to 220°C. Peel the asparagus and cut off 1 cm from the bottom.

Place the asparagus and well-covered capers on a baking sheet lined with parchment paper. Drizzle with olive oil and season with black pepper and a pinch of salt. Mix well so everything is coated with the oil.

Spread the asparagus out on the baking sheet and bake for about 10 minutes.

Meanwhile, cut the burrata into rough pieces and place them in the center of the plates. Season with black pepper and fleur de sel.

Peel the blood orange or grapefruit, slice it, cut the anchovies into smaller pieces, and slice the mint into fine strips.

Distribute the grilled asparagus and popped capers over the burrata. Add the anchovies, citrus fruit, and mint. Drizzle a little extra olive oil over the dish before serving. Enjoy!

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