Asparagus, Ricotta & Pistachio Salad

Step 1

Snap off the woody ends of the asparagus. Using a paring knife, scrape off the small spikes surrounding the stalks, then peel the lower halves of the stalks.

Step 2

Using a peeler, shave the asparagus into thin ribbons.

Step 3

Roughly chop the pistachios.

Step 4

Place the ricotta in a bowl and whip until smooth. Add the zest of the lemon, salt and pepper and mix.

Step 5

Make a vinaigrette: In a bowl, mix the juice of the lemon, balsamic vinegar, 1 TB of olive oil per portion and salt and pepper.

Step 6

In a mixing bowl, gently toss the asparagus with the vinaigrette.

Step 7

Spread the whipped ricotta in a plate. Place the asparagus on top, sprinkle with pistachios and mint leaves, and it's ready!