Shaved asparagus, ricotta and pine nuts

Shaved asparagus, ricotta & pine nuts

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.

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  • Serves4
  • CourseStarter
  • Prepare20 mins
  • Cook-
  • Total time20 mins

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Ingredients

  • 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 ricotta
  • 4 tbsp toasted pine nuts

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,085kJ/ 262kcals

Fat

21g

Saturated Fat

4.4g

Carbohydrates

6.8g

Sugars

6g

Fibre

2.2g

Protein

9g

Salt

0.1g

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