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Cut the stem of the asparagus (about 1 cm), coarsely peel
In a skillet, brown the asparagus in 2 tbsp. at s. of olive oil, for 6/7 min. They should be tender.
Place 5 asparagus on two plates. Wait for them to cool down.
Place a burrata on each bed of asparagus. Drizzle with Héritage Fruité Vert olive oil (about 2 tbsp). Sprinkle with smoked paprika and fleur de sel with Espelette pepper. Decorate with a few sliced radishes.
