Start by making the burrata goat’s cheese spread :

1. In a food processor, add the burrata, goat’s cheese, dill, lemon zest, ½ tablespoon (5 ml) of extra-virgin olive oil, salt, and pepper.
2. Mix for 30 seconds, until well combined. Transfer to a bowl and set aside. 

Sauté the asparagus :

1. Thoroughly rinse the asparagus under cold water.
2. Snap off the end of the asparagus, then cut into ½ inch (1 cm) pieces. Keep the whole heads.
3. Heat 2 tablespoons (30 ml) of extra-virgin olive oil in a skillet. Add the asparagus along with ¼ teaspoon of flaky sea salt.
4. Sauté for 15 minutes over medium heat, stirring regularly, until slightly golden and al dente at heart.
5. Set aside and keep the skillet to toast the crostini.

Toast the bread in the skillet :

1. Cut 10 slices of baguette bread, about 1 inch (2.5 cm) thick.
2. Place the sliced bread in the skillet and drizzle some extra-virgin olive oil.
3. Toast until golden, flipping halfway through cooking. Feel free to drizzle more olive oil if need be.

Assemble the crostini :

1. Spread the burrata goat’s cheese mixture on the crostini.
2. Spoon an equal amount of sautéed asparagus on top of each crostini. 
3. Sprinkle some extra dill and lemon zest.

It’s ready! Enjoy with a chilled glass of Sauvignon Blanc.