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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
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.
