RECIPE
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Asparagus, butter bean, mint & ricotta salad
This simple salad from @boroughchef makes the most of in-season asparagus for a wonderful starter or side dish for longer spring days.
- Serves: 2-3
- Time: 15 minutes
- Difficulty: Easy
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A welcome addition to a spring dinner spread, this asparagus, butter bean, mint and ricotta salad is full of protein and looks beautiful on the table.
Method
Ingredients
- Step 1Place the shallots, a little lemon zest and all the juice of the lemon in a mixing bowl. Leave to sit while you prepare the rest of the salad.
- Step 2Place a wide pan over a medium heat with a little oil. Add the asparagus to the pan, season with salt and pepper. Stir from time to time until just tender, and a little golden.
- Step 3Mix the butter beans and mint into the bowl with the shallots. Dress with a little olive oil and season to taste.
- Step 4Place the bean mixture on a serving plate, top with the asparagus, some dollops of ricotta and the pine nuts.
- 1 large bunch asparagus, any woody stalk ends trimmed off
- 1 small shallot, finely sliced into rings
- 1 lemon
- 650g jar butter beans, drained and rinsed
- 1 heaped tbsp chopped mint leaves
- 2 tbsp pine nuts (toasted gently in a pan until golden)
- 100g ricotta cheese
- Olive oil
- Salt & pepper
-
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