Heat a pan to medium heat and add your pine nuts. There is no need to add any oil when toasting nuts as the oil from the nuts will release during cooking. Toast for 3 to 4 minutes. Nuts can burn really quickly so make sure to pay attention! Once the pine nuts are toasted place them in a bowl and set them aside.

Reheat the pan and add 2 tablespoons of olive oil, when the oil is nice and hot add the chopped garlic and cook for a couple of minutes until the garlic is nicely browned but not blackened. Remove and set aside.

Clean the pan and reheat over medium, add the olive oil. Once the oil is hot add your asparagus. Leave to cook undisturbed for 3 to 4 minutes, using tongs turn the asparagus over and cook for a minute longer. If the asparagus is still too crunchy you can add a tablespoon of water to the hot pan, put a tight-fitting lid on and leave for 1 minute. The steam created will finish cooking the inside of the asparagus. Remove and add to a serving dish.

Top with the burrata, and add the toasted pine nuts, tarragon, marjoram, and lemon zest. Drizzle a little olive oil, cracked pepper, and Maldon salt.