1kg asparagus spears
2tsp olive oil
300g vine-ripened cherry tomatoes, halved
50g rocket leaves
25g shelled pistachio nuts, chopped
15g parmesan shavings
For the dressing
3tbsp extra virgin olive oil
1tbsp vincotto or aged balsamic
2tsp white wine vinegar
Trim the asparagus stalks and place on an oven tray, drizzle with the oil and season with salt and pepper. Cook on a hot griddle pan for 3-4 minutes, turning half way through until lightly charred. Transfer to a platter and set aside.
To make the dressing, whisk all the ingredients together in a bowl. Tear the burrata into pieces and arrange over the asparagus with the tomatoes, rocket and pistachios. Drizzle over the dressing and serve scattered with the parmesan shavings.
RECIPES, FOOD AND PROP STYLING: LOUISE PICKFORD.
PHOTOGRAPHY: IAN WALLACE