Ingredients:

  • 1 lb asparagus, woody ends trimmed
  • 2 cups cherry tomatoes, halved
  • 8 oz burrata cheese
  • 1/4 cup fresh basil leaves, chiffonade
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic glaze
  • 1 tbsp fresh lemon juice
  • 1 tsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil until it's bubbling aggressively.
  2. Drop in the trimmed asparagus and cook for 2-3 minutes until vibrant green but still firm. Note: Don't let them get soft!
  3. Immediately remove asparagus with tongs and plunge into an ice bath for 2 minutes, then pat completely dry with a paper towel. Note: Excess water will dilute your dressing.
  4. Slice the cherry tomatoes lengthwise.
  5. In a small bowl or jar, whisk together the olive oil, balsamic glaze, lemon juice, honey, salt, and pepper until thick and glossy.
  6. Place the chilled asparagus and halved tomatoes in a wide bowl, pour the dressing over the top, and gently fold with a silicone spatula.
  7. Place the burrata ball in the center.
  8. Break the burrata open with a knife until the cream spills over the vegetables.
  9. Garnish with the fresh basil chiffonade.