Reduce the bisque and when it reaches more than half its original measure.set aside till ready to use , taste , finish with a bit of butter and remove from the heat , mixing with a hand held blender .
Clean the scampi's and remove intestinal canal.
Cook the asparagus , and set aside in cold icy water and drain carefully when cooled .
250 gr of mascarpone mixed with a big tablespoon of sour cream , salt and fresh black pepper, when seasoned fold in one and a half balls of mozzarella , making sure you tear it along its natural folds.Set aside and put in fridge till needed .(you may use the mozzarella of your choice , but the higher the quality , the fuller the taste)
To finish , fry asparagus with a touch of oil , and throw in the sliced Basil and finish with a touch of maldon salt .
fry the scampi's in the meantime.
Compose on the plate , placing a spoon of "burrata" , the fried scampi's , the asparagus , and a good amount of bisque .
Finish with fine olive oil , a sprinkle of maldon salt and fresh black pepper from the mill .