Asparagus, mint and ricotta
An average of 0.0 out of 5 stars from 0 ratings
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
Fresh, light and colourful, Matt Tebbutt’s asparagus and ricotta salad would work perfectly as an al fresco small plate.
Ingredients
- lemon: ½ lemon, juice only
- ricotta: 100²µ/3½´Ç³ú ricotta (ideally Westcombe)
- asparagus: 4 asparagus spears, cut into 4 pieces
- spring onions: 2 spring onions, sliced
- mint: 1 tbsp chopped fresh mint leaves
- chilli: 1 small green chilli, chopped
- olive oil: olive oil
- honey: 1 tbsp honey
- black pepper: salt and freshly ground black pepper
Method
Mix the lemon juice, ricotta and a pinch of salt and black pepper together. Set aside.
Place a large pan of boiling, salted water on the hob and blanch the asparagus pieces until just tender, this will take 2 minutes. Remove and set aside.
In a bowl, toss the asparagus with the spring onions, mint, chilli and drizzle of olive oil.
Spread the ricotta onto a dish, drizzle over the honey and spoon over the vegetables. Serve.
