Springtime is asparagus time. The green ones are sweet and crisp and combine perfectly with soft and rich burrata. Add some pine nuts and fresh basil and you’ll have yourself a super easy, super quick and super delicious salad.
Start with the green asparagus. Wash the spears, snap off the woody ends and halve the remaining part of the spears between the tip and the stem. Quickly fry them in some olive oil and season with fleur de sel.
Marinate young salad leaves (I used spinach, watercress and chard) with a dressing consisting of olive oil, white aceto balsamico, orange juice, honey Dijon mustard and fleur de sel. Decorate the salad leaves with the fried asparagus stems and tips, broke open balls of burrata seasoned with fleur de sel and drizzled with extra dressing as well as roasted pine nuts, finely chopped fresh basil leaves and violas.