Medium size frying pan [or cast iron if you have one]
Preheat oven to 375f
In a medium pot bring potatoes + heavily salted cold water to a simmer. Cook until potatoes are soft. Remove from heat, drain, and set potatoes on a cutting board. Once slightly cooled press down with the palm of your hand to crack the skin & flatten them slightly for frying.
Snap Asparagus at the base – discard hard bottoms of the asparagus [or save for a soup]. Cut the remaining asparagus in half on a bias. Drizzle the asparagus with olive oil, salt & pepper. Lay out on a parchment lined sheet tray. Roast until fully cooked. Remove from the oven.
Heat the medium frying pan over medium heat, add 1 tbsp of canola oil and gently place pressed potatoes into the pan to fry lightly. Flip when needed. Cook until lightly golden. Remove from heat into a medium sized bowl. Toss gently with 2 tbsp of Chimichurri Sauce.
Arrange potatoes & asparagus in a ring around the centre of a plate you’d like to serve on. Squeeze fresh lemon juice over the ring of vegetables. Drain & gently place the whole burrata in the centre and cut a cross in the top with a sharp knife.
Garnish with freshly picked dill tips, a drizzle of ‘the nice’ olive oil, coarse salt & freshly cracked black pepper.