Step 1

Preheat the oven to 285°F.

Step 2

Peel and cut the garlic clove into 2-3 pieces. Halve the cherry tomatoes and arrange, cut side up, on a tray lined with parchment paper. Season with salt, sugar, a few lemon thyme leaves, the garlic clove, and a drizzle of oil. Bake in a convection oven for 1 hour at 285°F.

Step 3

Arrange the slices of prosciutto on a baking tray lined with parchment paper. Cover with another sheet of parchment paper and place another tray on top of it to press down on the prosciutto. Bake for 20 minutes at 285°F, then remove the tray and the parchment paper and bake for a further 40 minutes. Remove from the oven and pat dry with paper towels.

Step 4

Clean the asparagus. Slice 1 lb. of the stalks into discs and halve the tips. Cut the remaining asparagus spears into thin slices, immersing them in ice water as you go.

Step 5

Coarsely chop the onion and sauté in a casserole dish over medium heat with 2 Tbsp. oil for 2 minutes, then add the asparagus discs and 2 ladlefuls of vegetable broth. Continue cooking for a further 40 minutes. Transfer to a blender with an ice cube and blend to a very thin sauce. You may want to pass it through a sieve.

Step 6

Brown the asparagus tips in a pan with a drizzle of oil for 3-4 minutes and season with salt.

Step 7

Drain and pat the asparagus strips dry. Season with oil, salt and pepper.

Step 8

Divide the asparagus sauce between the plates. Place the burrata on top along with a diced slice of prosciutto. Top with the cherry tomatoes, the asparagus spears, and the seasoned asparagus strips.