Roasted Asparagus with Burrata and a Shallot Vinaigrette
INGREDIENTS For the asparagus: 2 pounds asparagus 2 tablespoons extra virgin olive oil ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper ⅛ teaspoon crushed red pepper flakes 1 teaspoon grated lemon zest 1 (6-ounce) ball of burrata 2...