Easter feast: Charred asparagus, cherry tomatoes and burrata recipe

British asparagus comes into season soon and is star of this colourful, warm salad. If serving eight, use three balls of burrata, otherwise two will happily feed six as a starter.

charred asparagus cherry tomatoes and burrata
Louise Hagger


2-3 balls burrata
400g cherry tomatoes
4 tbsp extra virgin olive oil, plus extra to drizzle
1 garlic clove, sliced
100g kalamata olives, pitted and roughly torn
1 tbsp balsamic vinegar
600g asparagus, ends trimmed
Large handful basil leaves
Crusty bread, to serve

  1. Preheat the oven to 220C/200C fan/gas 7. Take the burrata out of the fridge 30 minutes before you plan to serve it.
  2. Toss the tomatoes, 3 tbsp oil and the garlic in a medium roasting tin. Roast for 10 minutes. Stir the olives and vinegar into the tin, season everything and roast for a final 8-10 minutes until the tomatoes are nicely blistered.
  3. Heat a large frying pan over a high heat. Toss the asparagus with the remaining 1 tbsp oil. It’s easiest to cook in two batches: add half the asparagus to the pan making sure they are in an even layer and cook for 2 minutes without moving. Give them a shake then cook for another 3-4 minutes, turning or shaking regularly, until tender and charred all over. Remove them from the pan then scatter with a little salt. Repeat with the remaining asparagus.
  4. Arrange the asparagus on a serving platter, then spoon over the hot tomatoes and olives plus all their lovely juices, and finally place the burrata on top. Scatter with basil, grind over a little black pepper and serve with plenty of crusty bread for mopping up the juices.

Olly’s wine pairing


THE BEST VERDICCHIO 2020 (12.5%), £7, Morrisons. A breezy bargain to kick off your feast! This oft overlooked Italian white pairs wonderfully with aromatic asparagus. It also delivers a cooling cascade of refreshment to work with the zingy tomatoes and rich texture to complement that creamy lush burrata.