Ingredients:

  • 1 pound Green Asparagus, trimmed
  • 1 pint Cherry or Grape Tomatoes, whole
  • 2 tablespoons Olive Oil (standard), for roasting
  • 1/2 teaspoon Kosher Salt, plus more for finishing
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 2 balls Fresh Burrata Cheese (approx. 4 oz each)
  • 1/4 cup Extra Virgin Olive Oil (EVOO), for dressing
  • 2 tablespoons Fresh Lemon Juice
  • 1/4 cup Fresh Basil Leaves, packed, finely chopped
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Honey or Maple Syrup (optional)
  • 1 Small Garlic Clove, finely minced
  • Salt and Pepper, To taste
  • 2 tablespoons Pine Nuts, toasted
  • Pinch Flaky Sea Salt (e.g., Maldon), for finishing

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place the trimmed asparagus spears on the sheet. Drizzle with 1 tablespoon of olive oil, season lightly with salt and pepper, and toss until coated. Spread in a single layer.
  3. Add the whole cherry tomatoes to a separate section of the sheet. Drizzle with the remaining 1 tablespoon of olive oil, salt, and pepper.
  4. Roast for 10 minutes. The asparagus should be slightly tender-crisp. Remove the asparagus. Return the tomatoes to the oven for another 8–10 minutes until they begin to blister and wrinkle, collapsing slightly. Allow the roasted vegetables to cool slightly to just warm.
  5. Prepare the Vinaigrette: In a small bowl, whisk together the lemon juice, Dijon mustard, minced garlic, and honey/maple syrup until fully combined.
  6. Slowly drizzle in the 1/4 cup of good quality EVOO while continuously whisking until the dressing thickens slightly and emulsifies. Stir in the fresh, chopped basil. Season aggressively with salt and pepper, tasting and adjusting the balance as needed.
  7. Assembly: Arrange the slightly cooled asparagus spears and blistered tomatoes attractively across your serving platter.
  8. Gently tear or slice the burrata balls in half, revealing the creamy interior. Place the burrata artfully amongst the vegetables.
  9. Drizzle most of the lemon-basil vinaigrette generously over the roasted vegetables, avoiding the burrata itself.
  10. Garnish the salad by sprinkling the toasted pine nuts over the vegetables. Finish the creamy burrata centers with a generous pinch of flaky sea salt and a grind of fresh pepper. Serve immediately while warm or at room temperature.