Burrata with roasted asparagus

Ingredients for 2 servings:

• 5 stalk(s) asparagus, white
• 1 tbsp pine nuts
• 1 dash of olive oil
• 1 pinch(s) of sugar
• 1 tbsp water
• 1 tsp juniper berries
• 1 tsp mustard seeds
• 1 tbsp apple cider vinegar
• 1 tsp, levelled sugar
• 1 tbsp olive oil
• n. B. Salt
• n. B. Pepper, freshly ground
• 15 cocktail tomatoes
• 1 burrata

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Roast the pine nuts in a little olive oil, remove from the pan, and set aside. Peel and wash the asparagus, then cut into diamond-shaped pieces about 4 cm long. Fry the asparagus in the pan with the sugar and a little water for about 10 minutes until al dente. Close the lid of the pan for about 6 minutes. Crush the juniper berries and mustard seeds in a mortar and pestle. Mix with the sugar, apple cider vinegar, and olive oil and add to the asparagus in the pan. Season with salt and pepper. Finally, stir in the halved cocktail tomatoes and heat through. Serve on plates with the halved burrata. Sprinkle with the pine nuts. Serve with a crusty baguette.