Sort ingredients
userdd6767
QR Code
Listen
Pdf
Bring 4 qts water and 2 tbsp Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so bowl is ⅔ full. Add asparagus to boiling water and cook for 1 minute. Remove asparagus from water and plunge into ice bath. Drain asparagus, pat dry gently with a paper towel, then cut into ½ inch pieces.
Prepare salad dressing and balsamic glaze if not using store bought. Coarsely chop artichoke hearts and add to a medium bowl. Add asparagus, white beans and lemon zest to bowl. Add a few tablespoons of dressing to bowl and toss salad. Season salad to taste with Kosher salt and black pepper, adding more dressing, as needed. Plate salad and top with Burrata. Drizzle with balsamic glaze.
Prepare dressing by whisking honey, Dijon, and white balsamic vinegar together, then drizzle in olive oil. Season to taste.
Combine balsamic vinegar and sugar in a small saucepan over medium-high heat until small bubbles appear. As mixture heats, stir to ensure sugar dissolves completely. Reduce heat to medium-low and simmer for about 10 minutes. The goal is to reduce the vinegar until it coats the back of a spoon. Remove from the heat immediately as it will continue to thicken as it cools.