Shaved Asparagus with Burrata, Radish and Cucumber


8 oz. asparagus

6 oz. radishes, thinly sliced

6 oz. cucumber, finely diced

4 oz. Burrata

Microgreens or pea greens, for the top

Crusty bread, for serving

Lime Vinaigrette

1 tablespoon white balsalmic vinegar

1 tablespoon freshly squeezed lime juice, plus more if needed

½ teaspoon grated lime zest

3 stalks green garlic or ramps, white and light green parts, minced

Sea salt and freshly ground black pepper


Snap off the tough bottoms of the asparagus and discard.  Snap off the tips then cut them into thin slices.  Using a vegetable peeler, shave the spears lengthwise by holding the end with your nondominant hand and peeling away from your hand using even, heavy pressure.  You can rest the flat surface you first create on a cutting board for a more stable base as you shave the rest of the spear.

To make the vinaigrette, in a small bowl, whisk together the vinegar, lime juice and lime zest.  Gradually whisk in the olive oil until smooth.  Stir in the green garlic and season generously with salt and pepper.  Taste and adjust the seasoning, adding more lime juice if necessary.

Divide the radishes, cucumber, and asparagus between two plates.  Dollop the Burrata, drizzle the vinaigrette, and scatter the microgreens.  Serve with crusty bread if you like.