Roasted asparagus salad with ricotta, dates + almonds

By Louise Sammut – Prep Time: 15 mins – Cook Time: 15 mins – Serves 4-6

Ingredients

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp grated Parmesan
• 2 dates, finely chopped
• 3 tbsp toasted almonds
• 1 tsp lemon zest
• 1 tub ricotta
• 1 tbsp fresh mint, chopped
• Juice of half a lemon
• Parmesan shavings
• Salt and pepper

Method

Preheat the oven to 200°C. Blanch the asparagus for 3 minutes, then transfer to cold water and drain.

Toss the asparagus with olive oil, garlic, salt, pepper and grated Parmesan. Roast for 13 to 15 minutes.

Mix the dates, almonds and lemon zest in a bowl. Combine with the roasted asparagus.

In another bowl, mix the ricotta, mint, lemon juice and seasoning.

Spread the ricotta on a serving plate, top with the asparagus mixture and finish with Parmesan shavings.

Chef’s Tip

Do not overcook the asparagus. It should remain vibrant and slightly crisp.