Prepare a cream by blending burrata cheese with oil, salt and pepper.
Separate the tips from the stems. Using a potato peeler, cut 12 strips from the stems and simmer for 1 minute. Cook asparagus in salted water for 5 minutes, drain and put in water and ice. Keep some tips aside and blend the rest with oil, salt and pepper.
Cook Sfera in boiling salted water for 2 minutes, stirring gently. Drain using a skimmer and empty each piece of all cooking water.