Burrata & asparagus are typically Puglian ingredients. Try this really simple but delicious pasta dish, using very little ingredients:

100-150g of pasta per person (preferably FUSILLI)
1 Burrata
100g of Asparagus
Milk
Oil
Salt

RECIPE:

1. Boil some water to cook the asparagus until tender. Once done, remove the asparagus and use the same water to cook the pasta. Add salt to the water to taste.
2. Chop up the asparagus and then add some oil to a pan and continue cooking the asparagus.
3. Cut the burrata into small pieces. Add to the pan with the asparagus and dissolve on a moderate heat. If it’s too thick, add a little milk.
4. Once the pasta is cooked, drain, but retain a tiny bit of water to stretch the cream.
5. Serve the pasta and garnish with the cooked asparagus and burrata from the pan, even adding a little more fresh asparagus and burrata on top if desired. ENJOY!