Asparagus, Snap Peas, and Burrata Crostini
1 small bunch of asparagus
1 1/2 cup of snap peas
Rustic bread, sliced 1” thick
1 lemon, rind peeled into strips, finely chopped
5 scallions, thinly sliced into disks
1 lemon, juiced
Drizzle of olive oil
Vinegar ( white wine, champagne, or apple cider vinegar)
Fresh cracked pepper
Fresh dill and mint, roughly torn
8 oz. fresh burrata
Prepare an ice bath in a bowl. Boil water with kosher salt. Once the water is at a boil, pour your asparagus and snap peas in for 30 seconds, then ladle them out and add directly into the ice bath bowl to shock them. Leave them in the ice bath for about 30 seconds or less. (Pro Tip: It’s essential to have this ice bath ready ahead of time so you can throw them into it immediately—if there is any delay from the hot water to the ice bath, you’re veggies will already be overcooked!)
Brush both sides of bread with olive oil and toast in a high-heat pan on both sides until golden brown.
Dry your asparagus and snap peas so that no water is clinging to them. Pour in a bowl. Add a drizzle of olive oil, the juice of one lemon, a splash of vinegar, some flaky sea salt, and toss. Add the chopped scallions, half of the lemon slivers, along with the fresh mint and parsley, roughly torn.
Season salad to taste.
To plate, tear apart the ball of burrata and place on the platter. Add salad, some extra torn herbs, lemon zest, flaky salt, and fresh black pepper. Drizzle with olive oil and serve with toasted bread.