SERVES 4
20 asparagus spears
(2–3 bunches), trimmed
extra virgin olive oil
100g podded peas,
or 200g unpodded
2 handfuls snow pea
(mangetout) tendrils
chamomile flowers and chamomile
greens or dandelion leaves, to
serve (optional)
200g baked ricotta, regular ricotta
or salted ricotta (a firm, white
cheese you can thinly shave
over the salad)
CHAMOMILE DRESSING
190ml grapeseed oil
1
1
2 tbsps loose-leaf
chamomile tea
2 tsps honey
1 small lemon, juiced
- Preheat oven to 230°C.
- For the chamomile dressing,
warm the oil, tea and honey in
a small saucepan to 60°C, using
a thermometer to check the
temperature. Transfer mixture
to a blender, blitz for 1 minute.
Strain through a sieve lined with
muslin into a bowl. Add lemon
juice for acidity, then season
to taste with salt and freshly
ground black pepper. 3. For the
salad, heat a chargrill pan over
high heat. Drizzle a third of the
asparagus with olive oil and
cook for 3–4 minutes or until it
begins to blister. Set aside in a
large bowl. 4. Blanch the peas
and another third of the
asparagus in a saucepan of
boiling water for 2 minutes until
tender and bright green. Drain,
refresh with cold water, drain
again, then combine with the
grilled asparagus. 5. Thinly
slice remaining asparagus
lengthways into the bowl.
Add the snow pea tendrils
and chamomile (or dandelion),
and season to taste. Crumble
ricotta over the salad and drizzle
with chamomile dressing.
ASPARAGUS, PEAS AND
CHAMOMILE WITH RICOTTA