Asparagus and salted ricotta salad

With new season fresh produce now available, try this lovely fresh asparagus, nectarine and salted ricotta salad. Great with any barbecued meats and quick to prepare, it is a guaranteed hit. Salted ricotta is available in the deli section of your supermarket.

ASPARAGUS, NECTARINE AND SALTED RICOTTA SALAD

Prep time: 10 minutes
Cook time: 5 minutes
Serves: 4

Ingredients

• 1 bunch of asparagus ends cut and discarded the spears cut in half
• 200g/7oz salad leaves either oak leaf or rocket and spinach
• 2 yellow nectarines, sliced
• 100g/3.5oz of salted ricotta
• 2 tbsp/20ml of white condiment (also known as sweet white vinegar or white balsamic vinegar – or use Chinese rice vinegar or white vinegar as an alternative)
• 2 tbsp/20ml of olive oil
• salt

Method

1. Bring a pot of salted water to the boil, add the asparagus and simmer for 2 minutes. Drain and refresh in iced water to help the asparagus retain its bright green colour.
2. Place the salad leaves in a bowl, add the blanched asparagus, sliced nectarines, and crumbled ricotta. Sprinkle with vinegar, olive oil and salt and gentle mix, then arrange on a serving platter or in a bowl.

TIP
Don’t use vinegar with wine as an alternative – it is too sharp in taste for this recipe.