Marinated White Beans & Asparagus with Burrata

Tangy marinated white beans with creamy burrata and crisp asparagus — these flavors scream spring! This recipe is inspired by a broccolini dish the chefs at Liberty Street Loft created for Renew Rocktown’s Earth Day Luncheon.

By Sarah Golibart Gorman

Ingredients

• 1 bunch asparagus*

• 1 can white beans

• Marinade

  • 3 tablespoons red wine vinegar

  • 1 tablespoon balsamic vinegar

  • ¼ cup plive oil

  • 1 tablespoon dijon mustard

  • 1-2 spring onions, sliced*

  • Bunch of dill, finely chopped*

  • Bunch of parsley, finely chopped*

  • Salt

  • Freshly ground black pepper

  • Red pepper flakes

  • 3-4 sundried tomatoes, chopped*

• 1 package of burrata

• Toppings: remaining dill, parsley, and cracked black pepper

*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1. Drain and rinse the can of white beans. In a small bowl, combine the beans and marinade and refrigerate for at least 30 mins to let the flavors blend and deepen.

2. While the beans are bathing, trim the ends off the bunch of asparagus and lightly blanch them using your preferred method. You could steam or roast them if you’d like, but I like the crispness that blanching provides. Set aside.

3. Pour the beans and marinade out onto a large platter, distribute the asparagus on top. Tear the burrata and arrange over beans and asparagus.

4. Sprinkle with dill, parsley, and pepper and serve. Cold leftovers are tasty too!