Roasted Asparagus With Burrata, Tahitian Lime Oil And Sorrel Chiffonade

• 2 pounds asparagus spears (2 bunches) - stem snapped off at the base
• 2 tablespoons extra virgin olive oil
• sea salt to taste
• 1 burrata cheese (about 8 oz)
• Tahitian Lime Oil as garnish (or lemon oil)
• 6 large leaves sorrel (or arugula) - cut in 1/16" chiffonade (click here for a video of the chiffonade cutting technique)
• freshly ground black pepper to taste
• 1 large jellyroll pan

1. Preheat oven to 500u0b0F. Move rack to the top of the oven. Spread the asparagus on a jellyroll pan. Brush with olive oil and sprinkle with salt. Bake for 7 to 10 minutes (depending on their size) until the tips begin to brown. Remove from pan and let cool for 10 minutes.
2. Place burrata in the center of a serving platter. Arrange the roasted asparagus on each side of the cheese. Drizzle lavishly with the Tahitian Lime Oil. Top the cheese with the sorrel chiffonade. Finish with freshly ground black pepper to taste and serve.

base, extra virgin olive oil, salt, burrata cheese, lime oil, sorrel, freshly ground black pepper, jellyroll pan

Taken from food52.com/recipes/5176-roasted-asparagus-with-burrata-tahitian-lime-oil-and-sorrel-chiffonade (may not work)