Remove the burrata from the fridge, so it comes to room temperature.
Clean the asparagus, cutting each spear where the asparagus naturally snaps. Discard the tough base ends that you’ve cut away, and lightly peel the base on the remaining spears. In the meantime, bring a pan of salted water to the boil. Blanch the peas for 4 minutes and drain in iced water; do the same for the broad beans and the asparagus.
Finely chop the anchovies and place them In a medium bowl along with half of the broad beans and half of the peas. Mix well with a fork, add the lemon zest, the mint and pour in the olive oil until it creates a loose dressing. Season with salt and pepper.
Toast the bread under a grill on both sides and slightly scrub one side with the garlic. Place the bread on your serving plate and then drizzle with a spoon of dressing. Place the burrata on the bread and cut into it to allow the creamy filling to ooze out. Place 3 asparagus on each burrata half. Slightly season the with salt and pepper and pour over the remaining dressing and vegetables. Garnish with pea shoots and mint leaves
Pair with Antica Enotria Falanghina.