Pre-cook your asparagus.

I cooked mine like this: I place the asparagus (peal them first) in a pot of boiling water and add a bit of lemon juice. Then I cook them for 5 minutes and turn off the heat and leave them in the water for 10 minutes. After 10 minutes you can fish them out.

Brush the cooked asparagus with some olive oil and grill them in a hot griddle pan for 2-4 minutes until you have some nice marks on both sides.

In another pan add olive oil and toss in the cherry tomatoes. Cook them for about 2-3 minutes on medium heat before you add the Arrabiata sauce. Mix well and after 2 more minutes you can turn off the heat.

Then plate up your dish by placing the asparagus on a big plate, topped with the Burrata and put the cherry tomatoes and sauce around it. I also sprinkled some pine nuts, drizzled some extra olive oil and seasoned the whole loy with some freshly cracked black pepper. For garnish I shred some basil leaves. Enjoy immediately!

TIPS:- Enjoy this dish with toasted sourdough bread- Cut up the asparagus and mix everything on the plate. Then toss this through some pasta. I also like to add a tbsp of Arrabiata sauce through i tand Parmesan cheese. It’s so creamy and so good!  

If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!