Asparagus & pea salad with lemon ricotta · Kibaco
Raw asparagus ribbons and sweet fresh peas tumble over whipped lemon ricotta, finished with toasted pine nuts and mint. Delicate, bright, and ready in minutes.
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Ingredients
- 200 g Asparagus
- 150 g Peas
- 200 g Ricotta
- 1 ml Lemon Juice
- 5 cups Fresh Mint Leaves
- 2 g Radish
- 2 ml Olive Oil
- 2 tbsp Pine nuts, toasted
- 1 piece Salt & Pepper
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