Ingredients:

  • 1 lb asparagus, woody ends trimmed
  • 1 cup cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 ball (4 oz) burrata cheese
  • 2 tbsp fresh basil leaves, torn
  • 1 tbsp toasted pine nuts
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 small clove garlic, minced

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. On a large sheet pan, toss the trimmed asparagus and cherry tomatoes with 2 tablespoons of olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
  3. Spread the vegetables in a single layer to avoid steaming and roast for 5 to 7 minutes, or until the asparagus is tender-crisp and the tomato skins just begin to blister.
  4. Remove the pan from the oven and let the vegetables cool slightly.
  5. In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of honey, and the minced garlic until the mixture is emulsified and slightly thickened.
  6. Arrange the roasted asparagus and tomatoes on a serving platter.
  7. Carefully place the 4 oz burrata ball in the center of the vegetables.
  8. Drizzle the balsamic vinaigrette over the vegetables and the cheese.
  9. Break the burrata open with a knife to let the creamy center spill over the salad.
  10. Garnish with the torn basil leaves and toasted pine nuts.