Green asparagus, roasted tomatoes with garlic and thyme, burrata cheese, warm vinaigrette with candied shallots

Preparation time: 45 min

Preheat your Steam at 212 °F

• Setting up

  Remove the asparagus and cut off the base of the asparagus stalks.

  Peel and finely chop the shallots, finely chop the garlic.

  Slice the green onion on the bias (whistle), chop the chives.

  Cut the slices of bread into mini-buns, place them on an oven tray, drizzle with olive oil, season with salt and pepper, place in the oven for 3 to 4 minutes (golden).

  The Burrata should be cut just before serving, and grated almond.

• Asparagus, roasted tomatoes

  Cooking the asparagus                                                     

  Place the asparagus in your steamer basket over simmering water. Allow about 4 minutes for a normal size asparagus. Prick the tail of the asparagus with the tip of a knife, to see if it is cooked, make sure to keep some resistance. Plunge them into ice water to cool them down, take them out as soon as they are cold.

  Cook the cherry tomatoes                                             

  Place the cherry tomatoes on an oven tray covered with baking paper (parchment), drizzle with olive oil. sprinkle with chopped garlic, place the sprigs of thyme. place the tray in the oven for about 15 to 20 minutes.

• Vinaigrette tiédir

  Fry the shallots in a hot pan with oil. Make sure they are falling apart and still have a hold.

  In a bowl, mix the Balsamic vinegar and the olive oil, season with salt and pepper. Add the still warm shallots and let them infuse.

• Assembly of the plate

  Place the asparagus in the center of your plate (make sure it's well drained). 

  Place the roasted cherry tomatoes here and there, sprinkle with bread croutons, cut small pieces of Burrata and place them along the length of the asparagus.

  Drizzle with your warm vinaigrette, finish with chives and grate almonds over the whole.