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In a pot of boiling salted water, cook pasta as per packet directions.
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Whilst the pasta is cooking, add ½ bunch of asparagus into pasta water and cook for 2 minutes. Remove asparagus and plunge into ice cold water. Then slice asparagus on an angle into small pieces.
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With the remaining ½ of the asparagus, take a vegetable peeler and run down the asparagus lengthways, to create thin ribbons.
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In a large bowl, mix cooked and raw asparagus, mint, dill, peas, lemon zest and snow pea tendrils.
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To make the dressing combine oil, balsamic and lemon juice together with a pinch of salt and pepper.
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Strain pasta and plunge into ice cold water to stop the cooking process. Add to the bowl with vegetables. Pour dressing over the pasta and mix well. Season with salt and pepper.
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To serve, arrange the salad in the middle of the plate and place the burrata on top.
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Serve and enjoy with family and friends!
