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Preheat the oven to 450° F.
On a baking sheet, toss together 2 tablespoons olive oil, the potatoes, salt, and pepper. Bake for 25 minutes.
Add the asparagus, garlic, and oregano, toss, and continue roasting for another 20 minutes, until crisp.
At the same time, make the crumbs. On a baking sheet, toss the butter, Panko, sesame seeds, and garlic. Season with salt. Bake for 8 minutes, until toasted.
In a small bowl, combine the remaining olive oil, lemon zest, chopped herbs (basil, parsley, and dill), chives, and lemon zest. Season with salt, pepper, and chili flakes.
Remove the potatoes from the oven and scoop onto a serving plate. Break the burrata over the potatoes. Spoon over the herb oil. Add the breadcrumbs. We love these warm. Add sea salt. Enjoy!