New Season Asparagus and Wild Garlic and Herb Salad

To make the herb dressing – Remove all the herbs from the stems, lightly chop and pop into a blender together with the wild garlic, sea salt, black pepper and olive oil. Whiz to form a smooth puree. Set aside whilst you prepare the rest of the salad.

To prepare the ricotta, stir the salt and pepper through the cheese and then portion ½ teaspoon full’s into balls and place in a bowl. Mix the lemon juice, candied lemon and shredded leaves together, pour over the cheese, cover and place in a the fridge whilst you cook the asparagus.

Trim the asparagus, cut into two lengthways and place on a parchment lined baking sheet. Brush with olive oil and sprinkle with sea salt and black pepper. Roast in a preheated oven at 200c/180cfan/gas 6 for 15 minutes. Remove and assemble the salad.

Spoon the herb puree onto the plate dot with the cheese and scatter the asparagus. Finish with peas, a sprinkle of rocket and the toasted breadcrumbs.

Serves 6

Ingredients

Green puree base

  • 5 stems each of basil, parsley, fennel/dill,
  • 12 leaves wild garlic
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 125ml Olive oil

Ricotta

  • 125g Ricotta
  • 1 tablespoon lemon juice
  • 1 heaped teaspoon candied lemon (shredded zest of a lemon + juice + 1 dessertspoon caster sugar simmered together for 10 minutes, cooled and drained)
  • 6 shredded wild garlic or basil
  • Asparagus
  • Olive oil for brushing
  • 18 spears asparagus
  • Sea salt and black pepper
  • A handful of rocket leaves
  • 1 tablespoon toasted almonds