Shaved asparagus, ricotta & pine nuts

Name: Shaved asparagus, ricotta & pine nuts
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g 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; 80 g pea shoots; 150 g ricotta; 4 tbsp toasted 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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.

Typical values per serving when made using specific products in recipe