Prep: 10 minutes - Cook: under 15 minutes
400g asparagus spears
200g radishes, half of them halved, the rest very thinly sliced (see note)
2 tablespoons olive oil
A pinch of sea salt flakes
1 burrata (about 150g drained), at room temperature
A handful of fresh basil leaves, torn
FOR THE DRESSING
3 tablespoons extra virgin olive oil
1 lemon, juice only
Sea salt flakes
Freshly ground black pepper
Trim the ends of the asparagus spears (or snap the ends off at the point where they break easily), then tip them into a large bowl with the halved radishes, olive oil and a pinch of sea salt, and mix well.
Put the thinly sliced radishes into cold water to crisp up. In a separate bowl, mix the extra virgin olive oil, lemon juice, a big pinch of sea salt flakes and freshly ground black pepper for the dressing. Taste and adjust the salt as needed.
Once your barbecue is ready, griddle the asparagus and halved radishes for about 6–8 minutes, turning them every so often, until nicely charred.
Transfer to a serving platter, scatter over the drained sliced radishes, and drizzle with most of the lemon dressing. Place the burrata in the middle of the dish and pour the remaining dressing over it, then scatter everything with the basil leaves and serve hot or at room temperature.
NOTE: When you prepare your radishes, halve the largest ones and slice the smallest ones, to make sure you don’t lose any through the barbecue grill.