This asparagus and white bean salad with artichokes, burrata and white balsamic vinaigrette is one I come back to every spring. Crispy blanched asparagus and creamy white beans are studded with artichokes and blanketed in burrata for a salad that is both gorgeous and delicious. The asparagus is quickly blanched to just the right texture, and the white balsamic dressing is just sweet enough to bring the whole salad to life. Perfect for a make ahead lunch or light dinner, this salad is easy to make and would even be at home on your Easter table.

How to Cook Asparagus for Perfect Texture in this Salad 

If you’ve been following me for a while, you know I consider spring “blanch and shock season”. If you’ve been following me for a while, you know I consider spring ‘blanch and shock season because this is when vegetables like asparagus, peas, and broccoli are at their peak: tender, sweet, and full of color. Blanching and shocking brings out their natural brightness and sweetness  while locking in their crisp texture, keeping every bite exciting. So not only are salads with blanched veggies flavorful, but they are also stunning. 

How to Blanch and Shock the Asparagus

To blanch and shock the asparagus, bring a pot of salted water to a boil and add the asparagus. Boil only for about 45 seconds, long enough to make them tender but still crisp. Then immediately transfer them to a bowl of ice water to “shock” them. This stops the cooking and locks in the bright color, crisp texture and fresh flavor. 

Tips for Storing and Serving the Asparagus and White Bean Salad with Artichokes Burrata and White Balsamic Vinaigrette

This salad can be tossed in advance and stored fully dressed, making it one of the few I recommend storing tossed. But if you’re serving to guests, wait to top with the burrata and drizzle with the balsamic glaze until just before serving. This salad stores beautifully in an air tight container for 3-4 days in the refrigerator.

Asparagus and White Bean Salad with Artichokes Burrata and White Balsamic Vinaigrette

Difficulty: Easy

Servings

4

servings

Cooking time

40

minutes

Ingredients

• 1 lb. asparagus, woody stems trimmed

• 2 cups Cannellini or Great Northern Beans, rinsed and drained

• 12 oz. jar artichoke hearts, drained

• (2) 4 oz. balls of Burrata

• Balsamic glaze (store bought or homemade using the recipe below)

• Kosher salt

• Freshly cracked black pepper

• the zest of one lemon, for garnish (optional)

• Balsamic Glaze

• 1/2 cup balsamic vinegar

• 2 tbsp sugar

• White Balsamic Vinaigrette

• 1 tbsp honey

• 2 tsp Dijon mustard

• 3 tbsp white balsamic vinegar

• 7 tbsp extra virgin olive oil

• 1 garlic clove, minced or grated using a microplane grater, optional

• Kosher Salt

• freshly ground black pepper

Directions

• White Balsamic Vinaigrette
• Whisk together the honey, Dijon, and white balsamic vinegar until combined. While whisking, slowly drizzle in the olive oil incrementally to emulsify into the vinegar (it’s okay to put the bottle down periodically). Add the garlic, if using. Season to taste with Kosher salt and black pepper. 
• Balsamic Glaze
• Combine the balsamic vinegar and sugar in a small saucepan over medium-high heat until small bubbles appear. As the mixture heats, stir to ensure that the sugar dissolves completely. Reduce the heat to medium-low and simmer for about 10 minutes. The goal is to reduce the vinegar just until it coats the back of a spoon. Remove from the heat immediately as it will continue to thicken as it cools.
• To prepare the salad:
• Prepare the salad dressing and balsamic glaze if not using store bought. 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 2/3 full. Add the asparagus to the boiling water and cook for 1 minute.  Remove the asparagus from the water and plunge into the ice bath.  Drain the asparagus, pat dry gently with a paper towel, then cut into 1/2 inch pieces. Coarsely chop the artichoke hearts and add to bowl with asparagus. Add the white beans to bowl. Add appx. 1/2 cup dressing to bowl and toss thesalad. Season salad to taste with Kosher salt and black pepper. Divide the salad between four plates and top each plate with 1/2 ball of Burrata. Drizzle each salad with balsamic glaze. Garnish with lemon zest, if desired.

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