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Telegraph

Burrata with asparagus, Parma ham and basil dressing

I love handling this type of dish, especially when I have good ingredients. It's an assembly of components. Dishes with burrata are a bit difficult. One globe per person seems too much, but once you split them the cream inside starts to come out. Go for split or whole, depending on your appetite. There's nothing wrong with using frozen peas, especially petits pois – they're little pops of sweetness. Ingredients For the dressing 125ml extra-virgin olive oil (not a bitter Tuscan one), plus extra for drizzling 1 tbsp white balsamic vinegar, or as needed ½ tsp Dijon mustard 20g basil leaves (no stalks) ½ small shallot, diced For the salad 175g asparagus 30g fresh or frozen peas, defrosted if frozen 25g pea shoots 4 slices Parma ham, torn into pieces 2 burratas Method Step To make the dressing, add 125ml extra-virgin olive oil, 1 tbsp white balsamic vinegar, ½ tsp Dijon mustard and 20g basil leaves to a food processor with ½ tbsp water and some seasoning, and whizz. Step Add ½ small diced shallot – it will flavour the dressing as it sits – and pulse until you get a thickness similar to pesto. Taste to see whether you want to fiddle a bit with the seasoning, oil or white balsamic. This makes more dressing than you need but it keeps well in the fridge. Step Prepare 175g asparagus by snapping off the tough woody end of each spear. Steam the asparagus for about 7 minutes, or until just tender – the timing will depend on the thickness of the spears. Dry in a clean tea towel to absorb the moisture clinging to them. Step Divide the salad components – the asparagus, 30g fresh or frozen peas, 25g pea shoots, 4 slices torn Parma ham and 2 burratas – between your plates. Season everything and spoon some of the basil dressing over the top. Add a swirl of extra-virgin olive oil and serve.