Cook pasta as per packet instructions in boiling salted water.

In a pan, melt butter over medium heat and add in chopped asparagus, the zest of one lemon and crushed garlic.

Add cooked pasta and a dash of pasta water and stir until combined. Grate in cheese to taste.

In a small pan, fry prosciutto until crispy. Remove from pan and let sit on paper towel.

Plate pasta on a large, shallow platter. Drain and pat dry burrata and place on top of pasta.

Crumble prosciutto over the top and garnish with fresh basil, cracked pepper and a light drizzle of extra virgin olive oil. Enjoy!