Burrata & Asparagus Salad

• 1/2 bunch asparagus, woody ends removed
• 1/2 cup spring peas, split in half
• 1/2 cup fresh mint, torn
• 1/2 cup micro greens, we used bulls blood
• 1/2 pea shoots
• 2 balls of fresh burrata
• Zest of 1 lemon
• 2 tablespoons extra virgin olive oil
• 1 tablespoon champagne vinegar, alternatively you can also use the mignonette
• Salt & pepper to taste

1. Bring a small pot of water to a boil and prepare an ice bath. Blanch the asparagus until just bright green; this should take less than 1 minute. Immediately remove with tongs, or drain in a colander and transfer to ice bath to stop the cooking process. Dry on paper towels and slice into threes on a bias.

2. In a small bowl, whisk together vinegar, oil, lemon zest, salt & pepper.

3. Assemble salad by tossing together asparagus, peas, greens, and mint. Lay burrata on top of salad and drizzle with vinaigrette. Season with salt & pepper to taste.