Burrata, Proscuitto and Roasted Asparagus Salad

For those who know me personally, you know that I am never short for words. And for those of you who just read the blog, you also know I never shut it.

But every once in a while, I sit down at the computer and can’t think of a damn thing to say.

Like I often do when I’m stumped, I bug Wesley and ask him what I should write about. Usually he offers up some recent event or funny idea to help me in the right direction.

Then there are nights like tonight.

Me: Babe. What should I write about?

Wesley: Food.

Thanks for the help babe. Why didn’t I think about that?

So here is some awesome food. Enough said.

You will need…

1 bunch asparagus, rough ends trimmed

3 roma tomatoes, sliced ¼ inch thick

4 ounces burrata

¼ cup balsamic vinegar

3 tablespoons olive oil, divided

6 slices pruscuitto, roughly chopped

8 cups arugula

Homemade croutons

Salt and pepper to taste

Start by combining the burrata, vinegar and 2 tablespoons olive oil in a small bowl. Season with salt and pepper and let it marinate for 30 minutes.

Preheat the broiler.

Lightly coat the asparagus with the remaining olive oil and season them with salt and pepper. Place them on a baking sheet and broil for 5 minutes.

Place the arugula in a large bowl or on a platter. Top with the tomatoes, asparagus, proscuitto and croutons.

Top with the buratta and vinegar mixture, gently toss and serve.

Love and Beer Floats

Angela

Burrata, Proscuitto and Roasted Asparagus Salad

1 bunch asparagus, rough ends trimmed

3 roma tomatoes, sliced ¼ inch thick

4 ounces burrata

¼ cup balsamic vinegar

3 tablespoons olive oil, divided

6 slices pruscuitto, roughly chopped

8 cups arugula

Homemade croutons

Salt and pepper to taste

Start by combining the burrata, vinegar and 2 tablespoons olive oil in a small bowl. Season with salt and pepper and let it marinate for 30 minutes.

Preheat the broiler.

Lightly coat the asparagus with the remaining olive oil and season them with salt and pepper. Place them on a baking sheet and broil for 5 minutes.

Top with the buratta and vinegar mixture, gently toss and serve. 

Place the arugula in a large bowl or on a platter. Top with the tomatoes, asparagus, proscuitto and croutons.

Top with the buratta and vinegar mixture, gently toss and serve.