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.

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