This is a great early summer recipe that combines local asparagus and great-tasting Isle of Wight tomatoes with that luxurious Italian delicacy: Burrata. (you could use good quality mozzarella instead if you want). Grilling the asparagus adds an extra crunch, but you can boil or steam the asparagus if you prefer.


  • 500g mixed Isle of Wight tomatoes
  • Large bunch of fresh basil, leaves picked
  • 1 lemon, juice and zest
  • 6 tbsp olive oil
  • Salt and pepper
  • 280g Rogate asparagus
  • 20g pine nuts
  • 200g burrata


  1. Slice all the tomatoes and place on a sharing plate.
  2. Roll the asparagus in 1 tbsp of olive oil and season with sea salt.   Grill for 3 minutes (or until lightly browned) then turn to grill the other side.
  3. Place the basil, lemon juice and zest, olive oil and seasoning into a food processor and blitz until well combined and nearly smooth.
  4. In a small pan toast the pine nuts, making sure you keep an eye on them as they burn easily.
  5. Assemble the asparagus on top of the tomatoes, place the burrata in the middle of the plate and sprinkle over the toasted pine nuts.
  6. Finally, drizzle over the basil oil and a final sprinkling of sea salt.