Lemon Garlic Asparagus with Burrata
Canned veggies are so versatile! Canning vegetables preserves many nutrients, making them just as nutritious as fresh or frozen. With limited energy from chronic illness, having canned vegetables on hand means that I have plenty of time to use them without worry of spoiling or freezer burn. Canned veggies can be used the same as fresh ones in many recipes. Using canned asparagus makes this recipe for lemon garlic asparagus with burrata quick and super easy!
Check out my chronic illness kitchen tips if you’d like to make cooking with chronic illness even easier. You are also more than welcome to chop fresh asparagus and blanch it first before using it in this recipe.
I love the combination of asparagus and burrata. Burrata is a creamier and softer mozzarella, and you can find it at almost any grocery store. Using lemon and garlic elevates the canned asparagus and makes this a flavorful dish. I was way too excited to eat it when I made it that I forgot to top it with a splash of balsamic, but I definitely recommend it.
The cold weather is moving on out and spring is coming, but until the garden is growing, stock your pantry with canned vegetables to make delicious and nutritious dishes no matter the weather.
What do you think of canned vegetables? Do you use them regularly?
If you’d like, check out the quick video I made for this lemon garlic asparagus with burrata recipe on Youtube!
Lemon Garlic Asparagus with Burrata
Ingredients
- 1 lemon
- 2 cloves garlic, minced
- 1 can asparagus, drained
- 1 ball burrata
- 1 Tbsp olive oil
Instructions
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Cut the lemon in half. Zest one half and reserve the other half.
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Heat olive oil in a pan over medium heat. Add garlic.
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Stir in the asparagus with the garlic.
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Top with lemon zest and juice from 1/2 the lemon.
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Stir and heat until asparagus is warmed.
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Add the asparagus to a plate or serving dish and top with burrata.