This Asparagus with Burrata and Pistachio Salsa Verde might be the most delicious way to enjoy asparagus ever. The creamy burrata and crunchy salsa verde elevate this dish to holiday-worthy. But in reality, it’s easy enough to make on a weeknight. You’ll want to put the Pistachio Salsa Verde on everything!Jump to Recipe
Images, recipe card, and description updated 4/15/22
Most of what I do, this blogging thing, is for the pure joy of it. I love the creative aspect, that it provides me with something to do (besides the more mundane tasks of being a stay-at-home mother to 3), and that I can share what I learn along the way with you. I currently don’t have sponsors or advertisers and I generally don’t do product reviews. However I am a cookbook addict and have scores of them lining my bookshelves.
So when I was approached to review Kristine Kidd’s new cookbook, Williams Sonoma Weeknight Gluten Free, I eagerly accepted. I have another of Kristine’s cookbooks that I love very much (Weeknight Fresh & Fast) so I was thrilled to hear that she had authored a gluten-free cookbook. Kristine was the food editor of Bon Appetite Magazine for more than 20 years, and has written five cookbooks. Her most recent features recipes that are mostly naturally gluten-free (meaning not a lot of baked goods), healthy, and quick to prepare.
INTERVIEW WITH KRISTINE KIDD
Cooking and recipe development are a creative process. From where do you draw your inspiration?
My main inspiration comes from farmers’ markets. I can’t resist the beautiful, seasonal produce, and as I walk from stand to stand, ideas for preparing the tempting items pop into my mind.
You were diagnosed with celiac disease as a child, but didn’t start a gluten-free diet until recently because doctors advised your mother that if you were gluten-free for the first three years of life you would be cured. What finally led you back to the gluten-free diet? What changes in your health have you noticed as a result of your change in diet?
I have had digestive issues my entire life, but ignored them. A few years ago, they got a lot worse and became too uncomfortable to disregard. In addition, I became bloated every time I ate, my joints started aching, I was fatigued all the time, and I was loosing weight even though I was eating 3 to 6 ounces of dark chocolate every day to boost my energy. My body was sending clear messages that I needed to make changes. Within a few days of giving up gluten, my symptoms started subsiding, and my health improved every week I kept to the diet. After a few months I was able to enjoy dairy products again; that was a great bonus. I never had any resentment because I felt so much better.
How has being gluten-free impacted your life socially and professionally?
At first, I was uncomfortable asking friends and restaurants to make accommodations for my diet. But, after getting sick from gluten exposure, I realized I had to get over being shy about revealing my needs. Restaurants still remain challenging. I have found a few that I love where I can eat safely, but we no longer go out for Chinese or Japanese food, and we are very careful with restaurant selections. Professionally, being gluten free gives my work more focus. I love inspiring people on the limited diet to cook delicious, healthy food and to enjoy cooking and eating.
Finally, if you had to choose, what is your favorite recipe in Weeknight Gluten Free?
That depends on my mood and the occasion. I make the Skillet Cornbread every week, because I love good bread, and most gluten-free breads don’t offer the artisanal or homemade style I prefer. When we entertain, I time the bread so it is coming out of the oven as guests arrive. The aroma of the herbs and browning cornmeal is intoxicating and sets a great mood for any gathering. I also make the Creamy Weeknight Polenta frequently, to serve with eggs, seafood, poultry, and mushroom ragout. I LOVE the Asparagus with Burrata and Pistachio Salsa Verde, particularly right now when asparagus is in season. We had the Moroccan-seasoned Chickpeas and Carrots with Yogurt Topping last night, and tomorrow I am planning on the Sautéed Scallops and Quinoa with Orange-Avocado Salsa. I made the Pasta with Turkey Sausage and Bitter Greens at a book signing last week, and it was very popular. I use Ancient Harvest Quinoa pasta for that. This weekend I’ll be serving Steak and Rajas Tacos at a family gathering.
I have made several recipes from Weeknight Gluten Free, including Macaroni and Cheese with Chard and Sage Bread Crumbs (wonderfully decadent), Sesame-Ginger Noodles with Chicken and Vegetables (a hit with the whole family), and Steak and Rajas Tacos (perfect for an evening with friends). But the recipe I’m going to share with you today, completely knocked my socks off. Asparagus, just coming into season now, is topped with creamy burrata and a crunchy, salty, pistachio salsa verde that is utterly addictive. It would be a perfect dish to serve with your Easter Brunch (or supper).
Also, I highly recommend adding Weeknight Gluten Free to your cookbook collection.
Asparagus with Burrata & Pistachio Salsa Verde
- large covered skillet or frying pan
- In a small bowl, mix the oil, basil, pistachio nuts, shallot, and lemon zest. Season to taste with salt and pepper.
- Bring a large frying pan ¾ full of lightly salted water to a boil. Add the asparagus, cover and boil until the asparagus is just tender, 4-8 minutes, depending on the thickness of the asparagus. Drain well.
- Divide the asparagus among 4 warmed plates. Cut each ball of burrata in half and place one half atop the asparagus on each plate, arranging it cut side up. Spoon the salsa verde over the burrata and asparagus and serve immediately.