Ingredients like burrata cheese and truffle oil elevate what alone would be a simple dish into something superb. Burrata cheese is fresh mozzarella cheese that is filled with a touch of cream–a fabulous accompaniment to a caprese salad, homemade pizza, or even just a slice of toasted baguette. Served here alongside roasted thick spears of asparagus, cherry tomatoes and garlic I decided to serve this side dish over some whole wheat pearled cous cous as well. A lovely side dish or lunch made even more flavorful with a last minute drizzle of fragrant white truffle oil.
(To view this recipe, click on the blue title of the blog post above*)
Roasted Tomato & Asparagus-Topped Pearled Cous Cous with Burrata
Ingredients:
- 1 lb. thick asparagus, woody ends trimmed
- 1 pint cherry tomatoes
- 4 garlic cloves, thinly sliced
- olive oil
- salt and pepper
- Fresh thyme
- Burrata cheese
- 1 cup pearled cous cous, cooked to al dente
- White truffle oil, for drizzling
Directions:
- Preheat the oven to 400 degrees. Spray a large baking sheet with olive oil. Arrange the asparagus and tomatoes on the greased baking sheet in a single layer. Season with 1/2 teaspoon of salt and a big grinding of black pepper. Top with thyme leaves and a teaspoon or so of olive oil.
- Roast for 15-18 minutes or until the asparagus and tomatoes are tender and lightly browned.
- Serve warm on top of the cooked cous cous, along with the cheese and a drizzle of truffle oil over everything.
Tagged: asparagus, burrata, cheese, cherry tomatoes, garlic, pearled cous cous, side dish, truffle oil, vegetarian, white truffle oil
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