Grilled asparagus with burrata, lemon & chilli

Sometimes all you need is a handful of quality ingredients to create something magnificent. Serve with crusty bread.

Ingreadient

• 2 x 230g bunches asparagus
• 1 unwaxed lemon, zest and juice
• 1 tsp Dijon mustard
• 2½ tbsp olive oil
• 1 red chilli, deseeded and finely chopped
• 100g pack Baby Leaf & Herb Salad
• 1 burrata, drained (150g drained weight)

Step by step

1. Break off the woody ends of the asparagus by holding each spear towards its end and bending until it snaps off. Put the lemon zest and juice, mustard, 1½ tbsp oil and the chilli in a jar with a lid; season. Put the lid on the jar and shake until emulsified. Dress the herb salad with 1 tbsp dressing. Arrange on a serving platter.
2. Toss the asparagus in the remaining 1 tbsp oil and set a griddle or frying pan over a high heat. Add the asparagus to the pan and cook for 5-7 minutes until the stalks have coloured and the tips are slightly crispy. Remove from the pan, arrange on top of the salad leaves and top with the burrata. Drizzle the remaining salad dressing over the burrata and asparagus. Serve immediately.