Slice all the tomatoes and place on a sharing plate.

Half fill a wide shallow pan and place on a medium heat to bring to the boil.

Place the basil, lemon juice and zest, olive oil and seasoning into a food processor and blitz until well combined and nearly smooth.

Once the water is boiling, blanch the asparagus in the pan for 3-4 minutes until just cooked through. Immediately place in a bowl of iced water to make sure they keep their colour.

In a small pan toast the pine nuts, making sure you keep an eye on them as they burn easily.

Assemble the asparagus on top of the tomatoes, place the burrata in the middle of the plate and sprinkle over the toasted pine nuts.

Finally, drizzle over the basil oil and a final sprinkling of sea salt.