4 tablespoons extra virgin olive oil
1 pound asparagus, cleaned and trimmed
coarse sea salt
2 balls burrata cut into thick slices
2 medium beef steak tomatoes, blanched, peeled, seeded and cut into ¼ inch dice
juice one lemon
1 small bunch sorrel leaves only chiffonade
Toss the asparagus with two tablespoons of the oil and place them in single rows on a non stick baking sheet. Sprinkle with salt.Roast at 350F until just tender when pierced with a knife. Set aside.
In a separate bowl toss the tomatoes with 1 tablespoon of oil and the lemon juice. Season with salt.
Arrange the asparagus in a spoke-like fashion in the center of a large round platter.
Overlap the burrata slices in the center of the platter and surround the slices with the tomatoes.
Top the burrata with the sorrel leaves and drizzle the top with the remaining olive oil.
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