2tbsploosely packed basil, sliced into thin ribbons
1bunchasparagus, woody ends trimmed
1/2tspfreshly cracked black pepper
2tbspextra virgin olive oil
1tbspaged balsamic vinegar
Bring a saucepan with water to a boil and prepare an ice bath. Once the water is boiling, add the asparagus and quickly blanch for 1 minute. Remove asparagus from stove and immediately submerge in ice bath. This stops the asparagus from continuing to cook and will leave them tender yet crunchy.
On a platter, neatly arrange the tomatoes. Loosely tear the burrata into 8 pieces and scatter around the platter. Top with asparagus. Sprinkle with salt, pepper and basil. Drizzle with olive oil and balsamic vinegar.