Grilled Asparagus With Burrata and Furikake

By Ali Slagle

Published April 17, 2025

Grilled Asparagus With Burrata and Furikake
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(206)
Comments
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There’s something truly special about this combination of charred asparagus and scallions, milky burrata and crunchy furikake, a Japanese condiment of seaweed, sesame seeds and fish flakes. Maybe it’s the umami of the naturally savory asparagus, which intensifies on the grill; or the nubbly seeds blanketing the soft cheese; or the ingredients so redolent of land and sea. It’s probably best to not overthink it, and just dig in. Serve it alongside lentils, grains or grilled chicken, seafood or mushrooms for a full meal. 

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Ingredients

Yield:4 servings
  • 8ounces burrata or fresh mozzarella
  • 1bunch asparagus, trimmed
  • 1bunch scallions, trimmed
  • Extra-virgin olive oil
  • Salt
  • 1tablespoon furikake
Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat a grill to medium-high. Take the burrata out of the fridge to let it warm to room temperature. On a sheet pan, toss the asparagus and scallions with enough oil and salt to coat.

  2. Step 2

    Grill the asparagus and scallions perpendicular to the grates, turning occasionally, until charred and fork tender, 4 to 7 minutes. (If using a gas grill, close the grill between turns. If you don’t have a grill, see Tip.)

  3. Step 3

    Arrange the asparagus and scallions on a platter. Break up the burrata and scatter on top of the vegetables. Drizzle the cheese lightly with oil, then sprinkle everything with the furikake. Eat right away.

Tip
  • If you don’t have a grill, you can roast the asparagus and scallions at 425 degrees for 12 to 15 minutes.

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Ratings

5 out of 5
206 user ratings
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Comments

Sky

I was skeptical about this but the combination of burrata and Furikake was absolutely delicious! I made my own furikake with toasted sesame seeds, white miso paste, mirin, wakame, bonito, dried shiitake, and 1 tsp sugar (blitzed it a good processsor then dehydrated it in the oven) which turned out great. I think this combo would be great with a lot of summer veg! I’m gonna use this recipe with tomatoes and zucchini!

T Jones

Got my first bunch of farm fresh asparagus this week so tried this out. Overall pretty good but two notes: 1. A weight would be helpful for the asparagus. I had a pound of spears, and even a 4oz ball of burrata seemed a bit overwhelming. 2. I thought I had a bottle of furikake, but discovered it was togarashi (first ingredient chile peppers). After research I decided to use 1/2 Tab togarashi with plain sesame seeds, dried lemon peel, and a few grinds of pepper to make another 1/2 Tab. I liked the kick added from the chile!

John

There are several different furikake compositions. I have been using one with nori, mirin, bonito, and sesame for years and love it on salads. The label on Japanese furikake advises which dishes suit best, but feel free to experiment.

Drey

FWIW, I made this tonight with Trader Joe's Furikake. Sooo goood. Though their asparagus to too narrow, it definitely needs an asparagus with heft.

Mnhsrq

Recipe caught my eye for a Sunday dinner as I love asparagus and burrata, but furikake?!-never heard of it!! HaHa-jokes on me-as was a really great addition to this recipe, and now will look for other opportunities to use it. Got mine at Trader Joe's. I made this dish just as described and guests loved it. Next time, I will try in the oven. Too hectic running back and forth from the outside grill to the kitchen to cook the rest of dinner so all comes out on time!!

Lindsey Reed

This is a five-star recipe. I made it with home-grown scallions and volunteer Purple Passion asparagus from my garden. Served it over brown basmati with black lentils on the side. And being vegetarian, I substituted Shichimi Togarashi and a sesame seed-lemon blend I bought in Kyoto on a recent visit. An amazing cross-cultural recipe that will become a regular in our home every spring.

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