Asparagus, mint and ricotta
Fresh, light and colourful, Matt Tebbutt’s asparagus and ricotta salad would work perfectly as an al fresco small plate.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- ½ lemon, juice only
- 100²µ/3½´Ç³ú ricotta (ideally Westcombe)
- 4 asparagus spears, cut into 4 pieces
- 2 spring onions, sliced
- 1 tbsp chopped fresh mint leaves
- 1 small green chilli, chopped
- olive oil
- 1 tbsp honey
- salt and freshly ground black pepper
Method
Mix the lemon juice, ricotta and a pinch of salt and black pepper together. Set aside.
Place a large pan of boiling, salted water on the hob and blanch the asparagus pieces until just tender, this will take 2 minutes. Remove and set aside.
In a bowl, toss the asparagus with the spring onions, mint, chilli and drizzle of olive oil.
Spread the ricotta onto a dish, drizzle over the honey and spoon over the vegetables. Serve.
