Grilled Asparagus with Peas, Burrata and Yachts of Love Vinaigrette

Ingredients:

• 3 tbsp, il Fustino Santa Barbara Estate Blend EVOO
• 2 tbsp mint, finely chopped
• salt and pepper
• 1 tbsp chives, finely chopped
• 2/3 cup peas, shelled
• 1 bundle of asparagus, about 1 pound, ends trimmed
• 2 tbsp, il Fustino Yachts of Love Vinaigrette
• pinch of flaky salt
• 1 4oz ball burrata cheese, torn apart into 6-8 pieces

Directions:

Preheat oven to 400F. 

On a baking pan lined with parchment paper, toss asparagus with extra virgin olive oil and coat evenly. Season with salt and pepper. Bake asparagus for 12-15 minutes. 

While the asparagus bakes, bring 1 1/2 cups water to a boil in a small saucepan. add the peas and cook for 2 minutes. Drain and immediately add the peas to a bowl with the mint and chives. Mix together gently. 

Remove asparagus from oven and arrange on a serving platter. Spoon the pea mixture over the asparagus. Arrange the burrata over the vegetables and drizzle Yachts of Love Vinaigrette (be sure to shake bottle before drizzling) over top.

Serve immediately and enjoy!