This recipe is the perfect side dish on a warm afternoon, with a sweet and sour vinaigrette and creamy, crumbly ricotta cheese. It’s a great way to add some flavour-packed greens to your plate while being light on the stomach and easy to put together.
Add some colour to your next backyard party with this vibrant salad.
Prep time
10m
Cook time
15m
Serves
4
Ingredients
13
Ingredients
Asparagus- 2 bunches fresh asparagus
- 4 tbsp olive oil
- 1 tsp tamari sauce
- 1 tbsp sherry vinegar
- 1 tbsp Dijon mustard
- 1 tsp fresh-cracked pepper
- 1/2 red onion, finely diced
- 1 tsp fresh thyme leaves
- 100g low-fat fresh ricotta
- 1 tbsp toasted hazelnuts, roughly chopped
- Fresh parsley, chilli flakes and lemon wedges to serve
Method
Step 1:
Pre-heat a BBQ or chargrill on high.
Step 2:
Char asparagus on hot BBQ for 4 minutes, turning constantly, until nice and blackened in spots but still bright.
Step 3:
In a small bowl, add remaining olive oil, sherry vinegar, Dijon mustard, cracked pepper, red onion and thyme, and whisk well until thoroughly mixed.
Step 4:
Pile asparagus on a large platter and crumble ricotta over the top. Spoon on dressing, sprinkle with chopped hazelnuts and garnish with parsley, chilli flakes and lemon wedges.
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