2-3 tsp good-quality olive oil and balsamic vinegar, enough to lightly coat the asparagus
kosher salt and freshly-ground black pepper, to season
1 (4 oz) ball fresh burrata cheese
For the Gremolata
zest of 1 lemon (about 1 tsp)
1 tbsp fresh parsley, finely minced
2 tsp fresh garlic, finely minced
1-½ tbsp olive oil
kosher salt and freshly-ground black pepper, to taste
What to do
In a mixing bowl, combine the lemon zest, parsley, garlic and olive oil. Season with salt and pepper, to taste. Set aside.
Lay the asparagus spears out onto a sheet pan and drizzle on the olive oil and balsamic vinegar. Roll the spears in the oil and vinegar mixture until evenly coated, then lightly season with the salt and pepper. Roast, under the broiler for 2-4 minutes, until the asparagus is just tender. Be careful not to overcook.
Arrange the spears on a plate with the burrata, and drizzle with the gremolata sauce. Serve immediately.