8 ounces asparagus
6 ounces radishes, thinly sliced
6 ounces cucumber, finely diced
4 ounces Burrata
Microgreens for the top
Crusty bread, for serving
1 tablespoon White balsamic vinegar
1 tablespoon freshly squeezed lime juice, plus more if needed
1/2 teaspoon grated lime zest
5 tablespoons olive oil
3 stalks garlic ramps, minced
Sea salt and freshly ground black pepper
1. Snap off the bottoms and tips of the asparagus. Using a vegetable peeler, shave the spears lengthwise.
2. To make the vinaigrette, in a small bowl, whisk together the vinegar, lime juice, and lime zest. Gradually whisk in the olive oil until smooth. Stir in the green garlic and season with salt and pepper.
3. Divide the asparagus, radishes, and cucumber between two plates. Dollop the Burrata, drizzle the vinaigrette, and scatter the microgreens. Serve with crusty bread.