Julius Roberts’s Spring Asparagus Tumble with Burrata

Asparagus just sings spring—and cook, author, and farmer Julius loves to braise it to keep it bright and juicy. Here, he does so with leeks, peas, and garlic, finishes it with mint, basil, and lemon, and tops it with burrata. The contrast of the warm, sweet tumble of green with the cold and creamy burrata is a delight for the senses. Paired with hunks of sourdough and some salami, it’s the ideal lunch for a s