Burrata with roasted asparagus and tomatoes

Ingredients for 2 servings:

• 1 burrata
• 8 cherry tomatoes
• 125 g asparagus, green (very thin stalks)
• 3 slices of Parma ham or other prosciutto crudo, thinly sliced
• e.g. arugula
• e.g. basil
• Extra virgin olive oil
• 4 slice(s) baguette(s) or similar white bread such as ciabatta
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Italian exquisite asparagus salad

Preheat the oven to grill setting (250°C top/bottom heat). Remove the burrata from the packaging and drain well, preferably in a colander. Wash and trim the asparagus spears (peel only the lower third), place them in an ovenproof dish, drizzle with olive oil, sprinkle with freshly ground black pepper and salt, and grill in the oven on the middle rack for about 5 minutes. Then place the halved cherry tomatoes, cut-side up, between them and leave in the oven for another 3-5 minutes, until the asparagus is soft and the tomatoes are beginning to brown. Please note: Thicker asparagus spears take a little longer to cook! Remove from the oven and let cool slightly. Drizzle the bread slices with olive oil and toast in the oven or in a toaster. Cut the bread slices and burrata into large pieces. Place cherry tomatoes, asparagus, shredded prosciutto, burrata, and bread pieces in a bowl or on a plate. Sprinkle with arugula and fresh basil leaves, drizzle with olive oil (be sure to use the olive oil from the pan, it’s especially flavorful!), and season with salt and pepper. Serve immediately.