Preheat the oven to 400 degrees F.
Use a sharp knife to cut off the woody ends of the asparagus. Alternatively, you can snap them off. Discard the ends.
Place the asparagus spears on a large baking sheet and drizzle with olive oil. Toss until well coated. Season with Kosher salt and black pepper.
Roast for 10 to 15 minutes or until the asparagus is tender but still crisp. Check early to ensure they don’t overcook.
Meanwhile, make the dressing by whisking together the olive oil, lemon juice, shallot, honey, mustard, garlic, salt, and pepper.
Place the arugula on a large platter. Drizzle with 2 tablespoons of the dressing and toss.
Top the arugula with the roasted asparagus. Break apart the burrata and arrange it around the arugula.
Drizzle with remaining dressing, garnish with pistachios and mint, then serve.
