Grilled Asparagus with Burrata & Pistachio Pesto
Rated 5.0 stars by 1 users
Cuisine
Modern British
Servings
4
Prep Time
15 minutes
Cook Time
8-10 minutes
Calories
622
There are few things I look forward to more in spring than the arrival of asparagus. When produce is this deliciously fresh and the season so fleeting, we need to make the most of it. Thick, grassy, and full of flavour, it doesn’t need much interference, just confident, simple cooking that lets it shine.
Grilling brings out the sweetness and gives the spears a gentle smokiness, while chilli and lemon keep everything fresh and lively. A loose pistachio pesto adds richness without weighing things down, and burrata finishes it in a way that feels generous and relaxed rather than overworked. This is a recipe that celebrates the ingredient first, and the season it belongs to.
Why You’ll Love Making This
It celebrates asparagus at its best
Simple cooking, high heat and minimal seasoning allow the flavour of seasonal asparagus to really come through. Quick, unfussy and instinctive
Very little prep and no complicated techniques — perfect when you want something good on the table without effort. Rooted in seasonal cooking
A reminder of how satisfying it is to cook with what’s local and in season, rather than overthinking things. Ideal for sharing
Beautiful on a platter and easy to serve alongside warm bread for a relaxed lunch or starter. Balanced and indulgent
Fresh, smoky and nutty, with just enough creaminess from the burrata to make it feel special.
Ingredients
- For the asparagus
- 500g thick asparagus spears, woody ends trimmed
- 2 tbsp extra virgin olive oil
- Sea salt
- A pinch of dried chilli flakes
- For the pistachio pesto
- 40g shelled pistachios, plus extra to finish
- A small handful of fresh basil leaves
- 30g Parmesan, finely grated
- 1 small garlic clove
- Juice of ½ lemon
- 4–6 tbsp extra virgin olive oil
- Sea salt, to taste
- To serve
-
4 small burrata
- Freshly ground black pepper
- Extra olive oil, to drizzle
- Micro herbs (optional)
- Warm sourdough or focaccia
Directions
- Heat a griddle pan or barbecue until very hot. Toss the asparagus with the olive oil, a good pinch of sea salt and the chilli flakes. Grill for 3–5 minutes, turning occasionally, until charred on the outside and just tender. Remove from the heat and set aside.
- To make the pesto, add the pistachios, basil, Parmesan, garlic and lemon juice to a food processor. Pulse briefly, then add the olive oil gradually until you have a loose, spoonable pesto. Season to taste.
- Arrange the warm asparagus on a serving plate and squeeze over a little extra lemon juice. Spoon the pistachio pesto generously over the top.
Add the burrata to the asparagus. Scatter with crushed pistachios, finish with a drizzle of olive oil, a grind of black pepper and a few micro herbs or flowers, if using.
- Serve immediately with warm sourdough to mop up the juices.
Recipe Note
Choose the right asparagus
Look for thick, fresh spears with tightly closed tips. British asparagus in season needs very little — the flavour is already there.
High heat matters
Grill the asparagus over a properly hot pan or barbecue to get good char without overcooking. You want tenderness with a little bite left.
Pistachio pesto texture
Keep the pesto loose and spoonable rather than thick — it should melt into the warm asparagus and burrata.
Go gently with the chilli
A light pinch is enough to lift the dish without overpowering the asparagus. Burrata last
Tear it over just before serving so it stays cool and creamy against the warm vegetables.
Make it your own
If basil isn’t to hand, try a mix of parsley and mint. Almonds or pine nuts can stand in for pistachios if needed.
Serving suggestion
Best served immediately with warm sourdough or focaccia to soak up the juices — don’t skip the bread.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 622
- Carbs
- 10 grams
- 4%
- Cholesterol
- 25 milligrams
- 8%
- Fat
- 55 grams
- 79%
- Fiber
- 4 grams
- 13%
- Protein
- 19 grams
- 38%
- Saturated Fat
- 25 grams
- 100%
- Sugar
- 4 grams
- 4%