Marinated Asparagus with Pistachios and Ricotta - KAT'S CLEAN KITCHEN
Adapted by Bon Appetit's version calling for zucchini and hazelnuts, I think this recipe can be prepared with any firm vegetable (eggplant, tomatoes, sweet pota
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Ingredients
- 1 pound asparagus, ends chopped off
- 1½ tsp. kosher salt, plus more
- ¼ cup shelled pistachios
- 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
- 1 small bunch mint, divided
- 1 small garlic clove, finely grated
- 2 Tbsp. white wine vinegar
- ¾ tsp. sugar
- ½ tsp. crushed red pepper flakes
- Freshly ground black pepper
- ½ lemon
- ½ cup fresh ricotta
- Flaky sea salt
- Toasted country-style bread (for serving)
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