A bright and easy veggie side that is perfect for all the lazy summer day meals ahead.
School’s out which means remote learning is done! Hallelujah!! Even though my husband and I will still be working remotely and operating a home ‘summer camp/daycare’ for our two kiddos, it’s a relief that we won’t need to manage our son’s classwork / Zoom session schedule. Just one less thing to think about which is so nice. We have no idea what the fall will be like. For now, we’re so grateful and in awe that we made it this far.
Since our routine will be a more relaxed, it’s time for dinners to be too! Less sitting around the table and more picnics. Less soups and stews and more salads and s’mores!
One of my favorite things about summer is just how easy dinner can come together. There’s so much gorgeous produce in season and it all needs very little to shine.
We try to grill a lot in the summer and since my husband handles the grilling, I get to focus on fun summery simple side dishes. This side dish is the perfect way to kick off summer.
Asparagus and cherry (or grape) tomatoes are tossed with olive oil and salt/pepper and roasted for twenty-ish minutes.
After roasting, the asparagus/tomato mixture is plated and topped with burrata (which just makes everything better), balsamic glaze drizzles and fresh basil. So yum and seeeriously so super simple! This dish is fantastic alongside a grilled protein or with just a big hunk of french bread.
- 2 lbs asparagus
- 2 cups cherry or grape tomatoes
- Olive oil
- Sea Salt
- Freshly ground pepper
- 8 oz. Burrata
- Balsamic glaze (or vinegar)
- Fresh basil (optional)
- Preheat the oven to 400 degrees
- Break off the tough ends of the asparagus and place on a rimmed sheet pan (I like to line with parchment paper). Add tomatoes to the pan. Drizzle the asparagus and tomatoes with olive oil and toss to coat. Top with sea salt and freshly ground pepper.
- Roast for 20 - 25 minutes until asparagus is tender and tomatoes have begun to prune.
- Remove from the oven and let cool for 5 minutes.
- Place the asparagus and tomatoes on a large platter. Cut the burrata into pieces and arrange over the top. Drizzle with balsamic glaze, sprinkle with a little more salt & pepper, and top with basil leaves.
Whether you’ll be primarily staycationing or booking a long term getaway, I hope the summer months ahead bring everyone a bit of joy and rejuvenation.
Stay safe and well friends,
Valerie
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