Ingredients:

  • 1 lb fresh asparagus, woody ends trimmed
  • 1 cup cherry tomatoes, halved
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp flaky sea salt
  • 0.25 tsp freshly cracked black pepper
  • 8 oz fresh Burrata cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 small shallot, finely minced
  • 2 tbsp high-quality finishing olive oil
  • 2 tbsp toasted pine nuts
  • 1 handful fresh mint or basil leaves, torn

Instructions:

  1. Preheat your oven to 220°C (425°F) and move your rack to the top third position. Note: This high heat is what creates the char.
  2. Wash the 1 lb of asparagus and pat it completely dry with a clean kitchen towel. Note: Water is the enemy of a good roast.
  3. Place the asparagus and 1 cup of halved cherry tomatoes on the baking sheet. Note: Using a rimmed sheet prevents oil from dripping.
  4. Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with sea salt and black pepper. Note: Toss them well so every inch is coated.
  5. Roast for 8 minutes until the tips are dark and the tomatoes have started to wrinkle. Note: Larger spears might need an extra 2 minutes.
  6. While those roast, whisk 1 tablespoon of lemon juice, the zest, the minced shallot, and 2 tablespoons of finishing oil together. Note: Letting this sit for 5 minutes mellows the shallot.
  7. Transfer the hot vegetables to a large serving platter immediately. Note: Residual heat will continue to soften them.
  8. Hand tear the 8 oz of burrata cheese and nestle the pieces right into the center of the greens. Note: Tearing by hand looks more rustic and appetizing.
  9. Drizzle that bright vinaigrette over everything, making sure to hit the cheese too. Note: The acid helps the cheese feel less heavy.
  10. Scatter 2 tablespoons of toasted pine nuts and the torn herbs over the top. Serve while the steam is still rising.