Asparagus, Ricotta & Pistachio Salad

recipe

• 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!