Asparagus and peas are an excellent combination for salads when in season. By adding protein such as eggs and burrata, this salad can be a complete meal to be enjoyed as a light dinner entree. The vegetables are quickly blanched until they remain tender-crisp and are then placed in an ice-water bath to stop the cooking process and to help the vegetables retain their bright green color.

Having eleven chickens, I always have eggs on hand, and I often add them to our salads for added protein. I cook my eggs for salads until the whites are firm but the yolks are still soft, about seven minutes. Although burrata is not necessary, it does add a creamy texture that goes well in this salad.

My favorite dressing for a salad such as this one is a red wine vinaigrette, our own extra virgin olive oil, just a touch of Dijon mustard, and a little drizzle of honey. If I was in Italy, where I could buy fresh artichoke right now, I’d use those. Unfortunately, fresh artichokes are not easy to find here in Florida, so I use either marinated ones. You could also add sugar snap peas to this salad, or whole-grain croutons would be delicious also.

Buon Appetito!
Deborah Mele 

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Spring Asparagus, Pea, & Pancetta Salad with Eggs & Burrata

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A fresh spring salad that can be enjoyed as a light dinner entree.

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Ingredients

• 1 Pound Asparagus, Ends Trimmed, And Spears Cut Into 3-inch Pieces
• 2 Cups Shelled Peas, Fresh or Thawed Frozen Peas
• 1 Cup Diced Pancetta
• 1 Cup Marinated Artichokes, Drained
• 1 (4 Ounce) Ball Burrata
• 2 Large Eggs (Optional)

Dressing:

• 3 Tablespoons Red Wine Vinegar
• 1/3 Cup Extra Virgin Olive Oil
• 1 Teaspoon Dijon Mustard
• 1 Teaspoon Honey
• Salt & Pepper To Taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Have ready a large bowl filled with ice and water.
3. Add the asparagus to the boiling water and cook until bright green and just tender, 2 to 4 minutes.
4. Using a slotted spoon, transfer the asparagus to the ice bath.
5. Add the peas to the boiling water and cook until bright green and just crisp-tender, 1 to 2 minutes.
6. Remove these to the ice bath with the slotted spoon also.
7. Cook the eggs in the boiling water for about 7 minutes until whites are firm but yolks are still soft.
8. In a small frying pan, over medium heat, cook the pancetta until golden brown.
9. Place on paper towels to drain.
10. Let the vegetables cool completely, then drain and pat dry.
11. Meanwhile, in a large bowl, whisk together dressing ingredients until blended.
12. Arrange the asparagus, peas, artichokes, and pancetta on a platter.
13. Peel the eggs and cut in half and add to the platter.
14. Cut the burrata into half or quarters and arrange on the platter.
15. Drizzle the dressing over the salad and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 510Total Fat: 42gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 125mgSodium: 257mgCarbohydrates: 21gFiber: 8gSugar: 7gProtein: 15g

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