Preheat oven to 190 + add asparagus to a baking tray, olive oil + season with salt + pepper.
Roast for 15mins + then toss in breadcrumbs + grated garlic clove.
Turn to grill setting + place back into the oven for 4-5mins until crispy.
Place all ingredients for the pesto into a blender + mix until smooth.
Cook pasta to 3mins before dente, so with a good bite.
Save a mug of cooking water.
Set a frying pan to a medium to high heat + add drained pasta, 4 tbsp pesto, about 100ml pasta water.
Toss together + allow to cook + liquid to thicken.
Grate over more cheese + mix together.
Sauce should be silky.
Divide between two plates, add another spoon of pesto on each, slice the asparagus + top.
Place a burrata half on each plate + season with salt + pepper.
