Asparagus, Burrata, Snow Pea

Asparagus, Burrata and Snow Peas

1 x bunch Asparagus

handful of snow peas or snap peas

1 x ball of Burrata

½ c micro greens

¼ c mint leaves

¼ – ½ Lemon zested

Dressing:

1 -2 T Vinegar (can use White, Red Wine or Apple Cider Vinegar)

2T Olive Oil

½ t Sugar (optional if you like your dressing sweeter)

Salt and Pepper

Blanch Asparagus in some hot salted water for a 1-2 minutes then quickly throw them in water with ice to stop cooking and keep vibrant green. Can blanch snap peas or have them raw. If using snow peas they don't need to be blanched.

Dressing: Mix together the vinegar, olive oil and salt and pepper

Assemble all ingredients on a plate and drizzle over dressing.