Preheat your oven to 400°F (200°C). Prepare a parchment-lined baking sheet.

Trim the woody ends of the asparagus and cut it into 1-5 inch pieces. Toss with 1 tablespoon of olive oil, salt, and pepper.

Spread the asparagus on the prepared baking sheet and roast for about 10 minutes until tender and slightly crisp.

Lower the oven temperature to 350°F (175°C) and toast the pine nuts on a separate baking sheet for about 5 minutes.

Combine ¼ cup balsamic vinegar with ¼ cup olive oil in a bowl and whisk until emulsified.

In a large mixing bowl, combine the roasted asparagus with halved cherry tomatoes. Drizzle the vinaigrette over and toss gently.

Place burrata cheese on top, sprinkle with toasted pine nuts and basil, and add cracked black pepper to taste.