Baked Ricotta with Asparagus, Pea and Chamomile Salad
Australian Gourmet Traveller recipe for baked ricotta with asparagus, pea and chamomile salad by Mike McEnearney, Kitchen by Mike.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
- ½ lemon, thinly sliced
- 4-5 thyme sprigs
- Ricotta
- 3 litres milk
- 200 ml double cream
- Juice of 5 lemons, strained
- Chamomile dressing
- 190 ml grapeseed oil
- 1½ tbsp loose-leaf chamomile tea
- 2 tsp honey
- Juice of 1 small lemon, or to taste
- Asparagus, pea and chamomile salad
- 40 asparagus spears (about 3 bunches), trimmed
- 100 gm podded peas (200gm unpodded)
- 2 handfuls snow pea tendrils
- To serve: chamomile flowers and chamomile greens (optional)
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