Roasted Asparagus & Tomatoes with Burrata

 

2 lbs asparagus

2 C. cherry or grape tomatoes

Olive oil

Sea Salt

Freshly ground pepper

8 oz. Burrata

Balsamic glaze (or vinegar)

Fresh basil (optional)

 

Preheat the oven to 400 degrees. Break off the tough ends of the asparagus and place on a rimmed sheet pan (I like to line with parchment paper). Add tomatoes to the pan. Drizzle the asparagus and tomatoes with olive oil and toss to coat. Top with sea salt and freshly ground pepper. Roast for 20 – 25 minutes until asparagus is tender and tomatoes have begun to prune. Remove from the oven and let cool for 5 minutes. Place the asparagus and tomatoes on a large platter. Cut the burrata into pieces and arrange over the top. Drizzle with balsamic glaze, sprinkle with a little more salt & pepper, and top with basil leaves.