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Shaved asparagus, ricotta & pine nuts

Shaved asparagus, ricotta & pine nuts

By Emma Tancangco
20’ Prep time
0’ Cook time
20’ Total time
262 Calories
4 Serving

Summary

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.
Emma Tancangco 0 Followers

Step by Step

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Step 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.
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Step 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.

Ingredient

  • Lemon
    Lemon
    1
  • Ricotta
    Ricotta
    150 grams
  • Clear honey
    Clear honey
    2 tsp
  • Mint
    Mint
    20
  • Pea shoots
    Pea shoots
    80 grams
  • Extra virgin olive oil
    Extra virgin olive oil
    2 tbsp
  • Asparagus
    Asparagus
    250 grams
  • Garlic clove
    Garlic clove
    0.5
  • Pine nuts
    Pine nuts
    4 tbsp
  • Cider vinegar
    Cider vinegar
    1 tsp
  • Red onion
    Red onion
    2 tbsp
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