Preheat the oven to 220°C. Peel the asparagus and cut off 1 cm from the bottom.
Place the asparagus and well-covered capers on a baking sheet lined with parchment paper. Drizzle with olive oil and season with black pepper and a pinch of salt. Mix well so everything is coated with the oil.
Spread the asparagus out on the baking sheet and bake for about 10 minutes.
Meanwhile, cut the burrata into large pieces and place them in the center of the plates. Season with black pepper and fleur de sel.
Peel the blood orange or grapefruit, slice it, cut the anchovies into smaller pieces, and slice the mint into fine strips.
Distribute the grilled asparagus and roasted capers over the burrata. Add the anchovies, citrus fruit, and mint. Drizzle some extra olive oil over the dish before serving. Enjoy!
Tips
For the entire dish: it is best to keep the components of this dish separately, if possible, and to bring them together shortly before serving. However, if you have leftovers of the entire dish: fridge: save in an airtight container. Keep in mind that the texture of the burrata and the asparagus can change, and the coin can lose its freshness. Consume within 1-2 days. Re -warming up: this dish is best when it is served at room temperature, especially the burrata. If you want to heat up the asparagus, gently put it in an oven at a low temperature. Avoid the microwave because this can affect the texture of the asparagus. It is important to emphasize that this dish is the best fresh prepared and immediately consumed for the optimum taste and texture experience.
