Burrata and Salsa Sandwich

Preheat the oven to 225°C.

Bake the tomatoes whole on an oven tray until they burst open, approximately 15 min.

Quickly grill the asparagus quickly in a hot grill pan with some olive oil and salt.

Toast the bread slices and sprinkle with olive oil.

Place 2–3 tomatoes, 2–3 asparagus spears and dollops of burrata on the bread.

Drizzle salsa verde over the toast, add extra olive oil, sprinkle with pistachios, and garnish with basil.

Give the dish a twist from the salt and pepper grinder before serving.