Preheat the oven to 350 degrees F (200 degrees C).
Place Asparagus (6) on a foil lined tray and drizzle with Garlic Infused Olive Oil (1 tablespoon) and lightly season with Salt (1 teaspoon), and Ground Black Pepper (1/2 teaspoon).
Lay the Maple Barbecue Sauce (2 tablespoon) on a tray, and brush with half the Bacon (6 slice). Then take a slice of bacon and wrap it around one of the asparagus spears, winding it around to cover the entire spear. Brush with the remaining Barbeque Sauce after wrapping the asparagus.
Repeat this process with the remaining asparagus spears and the place back onto the foil lined baking tray.
Bake in the oven for 10-15 minutes or until the asparagus is soft, cooked through and the bacon is crispy.
In the meantime, heat a medium to large sized frying pan or grill pan and add a little more Garlic Infused Olive Oil (1 tablespoon).
Place the Peach (3) face down and fry or grill for a few minutes on each side until golden brown or grill marks appear. Once the peaches are lightly cooked just to soften them, remove them from the heat.
Place the Arugula (2 1/2 cup) onto a serving platter, arrange the peach halves, scattering so they are spread out. Then add the Burrata Cheese (175 gram) to the center of the platter.
Finally, place the cooked bacon-wrapped asparagus spears around the platter, also scattering so they are spread out. Scatter the Fresh Basil (1 handful) and drizzle with garlic-infused olive oil and Balsamic Glaze (1 tablespoon) and give a good seasoning of salt and pepper.