Instructions:
Preheat oven to 400°F (200°C).
Prepare Asparagus:
Trim the ends of the asparagus and cut them into 1.5-inch pieces. Toss the asparagus with 1 tablespoon of olive oil and season with salt and pepper.
Place the asparagus on a parchment paper-lined baking sheet without overcrowding.
Roast in the preheated oven at 400°F for 10 minutes. Remove from the oven and set aside.
Toast Pine Nuts:
Reduce the oven temperature to 350°F (175°C).
On a separate baking sheet, add the pine nuts and roast in the oven for 5 minutes. Watch carefully as the nuts can burn quickly.
Make Salad Dressing:
In a medium bowl, combine balsamic vinegar and olive oil. Whisk until emulsified.
Assemble Salad:
In a large bowl, combine the roasted asparagus and halved grape (or cherry) tomatoes.
Drizzle with the salad dressing (you don’t need to use all of it) and toss everything together.
Serve:
Distribute the salad among the salad bowls.
Top each salad with Burrata cheese and toasted pine nuts.
Garnish with chopped fresh basil leaves and a sprinkle of cracked black pepper.
Notes:
Burrata Cheese: Bring Burrata cheese to room temperature before adding it to the salad.
Toasting Pine Nuts: Toast the pine nuts in the preheated oven at 350°F for only 5 minutes. Watch carefully to avoid burning. Toasted pine nuts acquire a beautiful color and crunch.
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