Shaved Asparagus with Burrata, Radish & Cucumber
May 13, 2025
The first signs of spring—asparagus, radishes, green garlic—are meant to be celebrated. And what better way than with this simple, elegant salad that puts each ingredient on full display? The secret lies in shaving everything paper-thin, then letting it mingle with creamy burrata, a tangy lime vinaigrette, and a scattering of microgreens or pea shoots. It’s fresh, vibrant, and takes almost no time to make.
What we love most is how little this salad needs to shine. With just a few seasonal vegetables and a ball of buttery burrata, it becomes more than the sum of its parts—a dish that’s just as at home on a brunch table as it is alongside grilled fish, a roast chicken, or a crusty piece of bread and a glass of wine.
Ingredients
For the salad (serves 2):
8 oz (225 g) asparagus
6 oz (170 g) radishes, thinly sliced
6 oz (170 g) cucumber, finely diced
4 oz (115 g) burrata
Microgreens or pea shoots, for garnish
Crusty bread, for serving (optional)
For the lime vinaigrette:
1 tablespoon white balsamic vinegar
1 tablespoon fresh lime juice, plus more as needed
½ teaspoon lime zest
5 tablespoons (75 ml) extra virgin olive oil
3 stalks green garlic or ramps (white and light green parts), minced
Sea salt and freshly ground black pepper, to taste
Instructions
Snap off and discard the woody bottoms of the asparagus. Snap off the tips and set them aside. Using a vegetable peeler, shave the spears lengthwise into thin ribbons. If the spears are too thin to hold steady, lay them flat on a cutting board and shave downward for more control.
To make the vinaigrette, whisk the white balsamic, lime juice, and lime zest in a small bowl. Gradually whisk in the olive oil until the mixture is emulsified. Stir in the minced green garlic and season with salt and pepper. Taste and adjust with more lime juice if needed.
To assemble the salad, divide the radishes, cucumber, and shaved asparagus between two plates. Tear the burrata and nestle it into the vegetables. Spoon the vinaigrette over the top and finish with a scattering of microgreens or pea shoots. Serve with crusty bread if desired.
Wine Pairing Suggestion
Pour a glass of dry Vermentino, Sancerre, or Grüner Veltliner. Each brings crisp acidity and subtle herbal notes that pair beautifully with raw spring vegetables and balance the creaminess of the burrata.
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