Looking for a delicious and fresh charcuterie board for summer? This burrata and asparagus summer board is so delicious and fresh and can be served as an appetizer or as a dinner side dish. I made this board for a family dinner on the patio along with some fresh fish a few nights ago and it was a huge hit.
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Ingredients for this How to Make a Burrata and Asparagus Summer Board
This board is built on delicious and fresh ingredients. It’s work spending a bit more for truly fresh ingredients. Here’s exactly what I used to make this board:
- Burrata
- Avacado
- Proscuitto
- Asparagus
- Tomatoes
- Peaches
- Pesto
- Basil
- Golden Berries
Assembling this Asparagus Summer Board
You will want a medium sized board for this Asparagus summer board.
The first step to making this board is to cook the asparagus. The best method is to blanch the asparagus.
Blanching asparagus is a quick and easy way to preserve its bright green color and crisp-tender texture. Here’s how to do it:
How to Blanch Asparagus
You’ll Need:
- Fresh asparagus
- Large pot of boiling water
- Bowl of ice water
- Tongs or slotted spoon
- Knife or scissors
Steps:
- Trim the Asparagus:
Snap or cut off the tough woody ends at the bottom of the stalks. - Prepare an Ice Bath:
Fill a large bowl with cold water and ice. This will stop the cooking process immediately after blanching. - Boil the Water:
Bring a large pot of water to a rolling boil. You can add a pinch of salt to the water if desired. - Blanch the Asparagus:
Gently place the asparagus into the boiling water.- Thin spears: Blanch for 1–2 minutes
- Thick spears: Blanch for 2–4 minutes
The asparagus should be bright green and just tender.
- Transfer to Ice Bath:
Use tongs or a slotted spoon to immediately move the asparagus into the ice water. Let it cool for the same amount of time it was boiled. - Drain and Dry:
Once cool, remove the asparagus and pat it dry with a clean towel or paper towels.
Blanched asparagus can be eaten right away, used in salads, or frozen for later use. You can serve it up with salt and pepper or add a mustard sauce based on your preference.
Lay the asparagus on the board and then build your board by placing the ingredients on in groups. Try to break up the colors and textures.
Put the golden berries on top and then drizzle on pesto. You can use the basil for a garnish. This board is best served right away.
