Bring a pot of salted water to the boil. Blanch the asparagus for 2-3 minutes until bright green and tender-crisp, then immediately transfer to ice water to stop cooking. Drain and pat dry.

Cut each chilled burrata ball into 4 equal pieces, giving you 8 portions total.

Lay one slice of prosciutto flat on a clean surface. Place one piece of burrata at one end and gently roll the prosciutto around the cheese to form an involtino. Repeat with remaining prosciutto and burrata.

Arrange the rocket leaves on a serving platter as a base. Place the blanched asparagus in a bundle to one side.

Nestle the burrata involtini on the rocket bed. Drizzle the entire platter with extra virgin olive oil and balsamic glaze.

Scatter the toasted pine nuts and torn basil leaves over the top. Add a light squeeze of lemon juice and sprinkle with lemon zest.

Season with freshly ground black pepper and a light pinch of salt. Serve immediately while the burrata is still creamy and cool.