Recipe
Chilli & Mint Asparagus with Lemon-Ricotta Dressing
Tender asparagus, cool ricotta and lemon meet fresh mint, green chilli and honey in a bright vegetarian side dish that works warm or at room temperature.
Ingredients
Method
15 mins prep2 mins cook17 mins total
Mix the ricotta with the lemon juice, honey, a pinch of salt and several grinds of black pepper. Taste and adjust the seasoning, then set the dressing aside.
Bring a large pan of well-salted water to the boil. Add the asparagus and blanch for 2 minutes, until bright green and just tender. Drain and cool briefly.
Arrange the ricotta dressing on a serving plate. Toss the asparagus with the spring onions, mint, green chilli and olive oil, then pile it over the ricotta.
Finish with a final drizzle of olive oil and serve while the asparagus is still slightly warm or at room temperature.
Notes
Blanch the asparagus only until just tender, then cool it promptly so the spears stay bright and do not soften in the dressing. Taste the ricotta mixture before assembling, as the amount of salt needed depends on the cheese.
About this recipe
This asparagus dish brings together tender green spears, cool ricotta and a sharp lemon dressing, with mint and green chilli adding freshness and a gentle lift. It is light enough for a spring lunch but substantial enough to sit comfortably alongside roast fish, grains or crusty bread.
Blanching the asparagus briefly keeps it vivid and gives the dressing a smooth contrast against the vegetables. Honey rounds the lemon, while spring onions and olive oil add savoury depth. Assemble just before serving so the ricotta stays creamy and the asparagus retains its bite.
