| 150g | Burrata |
| 1 bunch | asparagus, trimmed |
| 1 bunch | purple asparagus, trimmed |
| 1/2 cup | fresh peas |
| 1/2 cup | mint leaves |
| 1 cup | snow tendrils |
| 2 Tbsp | olive oil |
| 50ml | white balsamic |
| 1 | lemon, zested |
| 1 | Remove the Burrata from the refrigerator and allow to come to room temperature. |
| 2 | Fill a saucepan with water and bring to the boil. Add half of each bunch of asparagus and cook for 2 minutes. |
| 3 | Remove asparagus and plunge into ice cold water. Slice asparagus in thirds. |
| 4 | With remaining asparagus, take a vegetable peeler and run down the asparagus lengthways, to create thin ribbons. |
| 5 | In a large bowl mix cooked and raw asparagus, mint, peas, lemon zest and snow pea tendrils. |
| 6 | Combine oil, balsamic and lemon juice together with a pinch of salt and pepper. Pour over the salad and mix together. |
| 7 | To serve, arrange salad in middle of plate and place Burrata on top. |
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