Grilled Asparagus With Burrata and Furikake

Published: April 18, 2025

A vibrant, balanced dish featuring tender grilled asparagus and scallions, paired with creamy burrata and umami-rich furikake. This seasonal recipe highlights fresh produce with bold Japanese-inspired seasoning, ideal as an appetizer or side for summer gatherings.

Recipe Overview

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Total Time: 25 minutes

Ingredients (Serves 2–3)

• 8 oz (225g) burrata (or fresh mozzarella), room temperature

• 1 bunch asparagus (about 1 lb/450g), woody ends trimmed

• 1 bunch scallions (green onions), trimmed and cut into 2-inch segments

• 2–3 tbsp extra-virgin olive oil (EVOO), plus extra for drizzling

• ½ tsp kosher salt (adjust to taste)

• 1 tbsp furikake (Japanese seasoning blend; see Variations for homemade options)

Preparation Steps

Step 1: Prep Ingredients

• Asparagus: Hold spears by the base and bend until they snap at the natural tender point (the woody end will break off). Rinse briefly and pat dry.

• Scallions: Trim roots and discard the tough white bulb ends. Slice the green stalks into 2-inch segments.

• Burrata: Remove from the fridge 15–20 minutes before cooking to allow it to soften slightly (this enhances creaminess when added to the dish).

Step 2: Preheat & Toss Veggies

• Preheat grill to medium-high (400–450°F/200–230°C).

• In a large bowl, toss asparagus and scallions with 2 tbsp EVOO and salt. Ensure vegetables are evenly coated (avoid excess oil to prevent flare-ups on the grill).

Step 3: Grill to Perfection

• Arrange asparagus and scallions on the grill rack, placing them perpendicular to the grates (this maximizes contact with heat for even charring).

• Grill for 4–7 minutes, turning every 1–2 minutes, until lightly charred and fork-tender (asparagus should pierce easily but retain slight resistance). For gas grills, close the lid between turns to trap heat and speed cooking.

Step 4: Assemble & Serve

• Transfer grilled asparagus and scallions to a serving platter.

• Gently break burrata into irregular, bite-sized pieces and scatter over the vegetables.

• Drizzle with a light coat of EVOO (1–2 tsp) for shine and richness.

• Sprinkle generously with furikake, ensuring even distribution. Serve immediately while burrata is creamy and warm.

No Grill Alternative: Oven Roasting

Preheat oven to 425°F (220°C). Toss asparagus and scallions with 2 tbsp EVOO and salt on a parchment-lined baking sheet. Roast for 12–15 minutes, turning halfway through, until tender and lightly browned.

Reader Reviews & Variations

• Homemade Furikake: One home cook experimented with toasted sesame seeds, white miso paste, mirin, wakame, bonito, dried shiitake, and sugar (blended, then dehydrated in the oven). They plan to use this blend on summer veggies like tomatoes and zucchini.

• Spicy Twists: A reader substituted furikake with togarashi (chile-based), adding dried lemon peel and sesame seeds for a spicy kick.

• Portion Balance: For 1 lb asparagus, use 4–6 oz burrata (avoiding overwhelming creaminess).

• Serving Suggestions: Pair with protein like French lentils (as one reviewer did) or light grains. Leftovers hold well at room temperature the next day (though burrata may firm slightly).

Note: Furikake compositions vary (e.g., nori, bonito, sesame); experiment with labels or homemade blends to suit your taste!