Green Asparagus with Burrata

Ingredients

• 400 g green asparagus
• 150 g mixed cherry tomatoes
• 1 Garlic clove
• 0.5 Organic lemon
• 1 tbsp Olive Oil
• Salt
• Pepper
• 200 g burrata
• 1 tbsp pine nuts (15 g)

Instructions

1. 1.

   Wash the asparagus and trim the woody ends. Wash and halve the tomatoes. Peel and finely chop the garlic. Rinse the lemon, pat dry, grate its zest finely, then squeeze out the juice.

2. 2.

   For the dressing combine olive oil, salt, pepper, garlic, lemon zest and juice. Place the asparagus and tomatoes in a baking dish and toss with the dressing.

3. 3.

   Bake the mixture in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 15–20 minutes until the asparagus is tender yet firm.

4. 4.

   Split the burrata slightly on a plate, arrange the asparagus and tomatoes on top, then sprinkle with pine nuts.