1 lb thin asparagus
2 tsp olive oil
Salt and pepper
1/4 c golden raisins, soaked for 10 min in hot water
1 ball burrata cheese, split in half
1/8 c toasted pin nuts
Preheat oven to 425.
Toss asparagus with olive oil, salt and pepper. Roast for 10 – 12 minutes until they start to brown.
Divide among two plates, top with burrats, raisins, pine nuts, chives and aleppo.
Serves 2 as a main course.