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Shaved asparagus, ricotta and pine nuts
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Finely sliced, asparagus is as delicious raw as cooked. The sweet crimson variety works especially well here but if you can’t get hold of it, the usual green is equally good.
Serves: 4 as a starter
250g crimson or green asparagus, trimmed
½ garlic clove, crushed
2 tsp clear honey
1 tsp cider vinegar
1 lemon, zest and juice
2 tbsp extra virgin olive oil, plus extra to drizzle
2 tbsp very finely chopped red onion (½ small onion)
20 mint leaves, shredded
80g pea shoots
150g essential ricotta
4 tbsp toasted pine nuts
1. Using a mandoline or peeler, shave the asparagus spears lengthways into fine slices. In a mixing bowl, combine the garlic, honey, vinegar and lemon zest and juice. Whisk in the olive oil, then stir in most of the red onion and mint leaves.
2. Fold in the shaved asparagus and season. Briefly fold through the pea shoots to coat in the dressing. Divide between 4 plates and add a dollop of the ricotta to each, along with a pinch of salt. Trickle over a little more olive oil, then scatter with the pine nuts and remaining red onion and mint. Add a grinding of black pepper and serve immediately.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.