Step-by-Step

Step 1: Roast the Vegetables

1. Preheat your oven to 400°F (200°C) to get it nice and hot, ensuring that the vegetables roast quickly and evenly.

2. Toss the trimmed asparagus and halved cherry tomatoes in a mixing bowl with 1 tablespoon of extra virgin olive oil, seasoning generously with salt and freshly cracked black pepper.

3. Spread the vegetables out in a single layer on a baking sheet lined with parchment paper for easy cleanup.

4. Roast for 10–12 minutes, stirring halfway through, until the asparagus is tender but still vibrant green and the tomatoes are blistered and slightly caramelized, releasing their sweet juices.

Step 2: Plate the Salad

1. Choose a beautiful serving plate or shallow platter to build your salad for maximum visual impact.

2. Arrange the roasted asparagus and tomatoes in a casual, rustic layer across the plate, letting some of the juicy tomatoes tumble over the asparagus.

3. Gently place the burrata ball in the center of the plate, allowing it to be the shining star of the dish.

Step 3: Dress & Garnish

1. Drizzle the remaining tablespoon of extra virgin olive oil generously over the entire plate, focusing especially on the burrata for extra richness.

2. Artfully drizzle the balsamic glaze over the vegetables and cheese, creating beautiful dark swirls that contrast against the creamy burrata.

3. Scatter a handful of fresh basil leaves across the top, tearing them slightly if they are large to release their fragrance. Add an extra pinch of salt and cracked black pepper if desired to brighten all the flavors.

Step 4: Serve

1. Serve the salad immediately while the vegetables are still warm and the burrata is at its creamiest.

2. Accompany with slices of warm, crusty bread for mopping up the luxurious mix of cheese, oil, and balsamic glaze.