Asparagus Tomato Salad with Burrata Cheese

Instructions:
1. Blanch the asparagus:
Bring a pot of salted water to a boil. Add asparagus and cook for 2–3 minutes until bright green and just tender.
Transfer immediately to an ice bath to stop the cooking. Drain and pat dry.
2. Assemble the salad:
In a large bowl or on a platter, arrange the blanched asparagus and cherry tomato halves.
Drizzle with olive oil and season with salt and black pepper.
3. Add the burrata to the center of the salad.
4. Finish & serve:
Drizzle with balsamic glaze and sprinkle with fresh torn basil leaves.
Serve immediately and enjoy!