Preparation

• Position a rack in the upper third of the oven and heat the oven to 375°F.
• On a large rimmed baking sheet, toss the bread with 2 Tbs. of the olive oil, 1/4 tsp. salt, and 1/8 tsp. pepper. Bake the bread, stirring occasionally, until lightly toasted, about 10 minutes. Remove from the oven and let cool.
• Heat a gas or charcoal grill to medium high (400°F to 475°F). Brush and oil the grill.
• Toss the asparagus with 1 Tbs. of the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Transfer the asparagus to the grill and cook until tender and lightly charred, turning occasionally, about 4 minutes. Remove from the grill and season to taste with salt and pepper.
• In a small bowl, whisk together the lemon juice, the remaining 3 Tbs. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Set aside.
• Combine the frisée, watercress, and onion in a large bowl. Dress lightly with the lemon and olive oil mixture, tossing to coat the greens. Season to taste with salt and pepper. Transfer to a large serving platter and top with the grilled asparagus, olives, Burrata, and croutons. Season to taste with additional salt and pepper. Serve immediately, passing any remaining dressing at the table.