Place the asparagus on a plate and coat with olive oil spray. Sprinkle with half of the seasoning salt and the black pepper. Heat a grill or large skillet over medium-high heat, and add the asparagus. Cook for 5 to 6 minutes, turning often, until the asparagus is tender. Transfer to a plate.
Add the kale and basil to a food processor, pulsing seven to eight times, until finely chopped. Add the olive oil, garlic, remaining 1/4 teaspoon salt, and water; blend until smooth and creamy.
Cut the burrata into 6 wedges. Top a serving of asparagus with a wedge of burrata, including its creamy insides. Drizzle with kale pesto and serve.
Notes
You can use extra virgin olive oil instead of the spray.
Recipe republished with permission from Atkins Nutritionals, Inc.