This Shaved Asparagus Salad with Ricotta and Pistachios is perfectly seasoned and delicately rich. It's the perfect salad for spring! | platingsandpairings.com
1poundthick asparagus spearstough bottoms removed, tips reserved for another use
1/2cupfresh ricotta
1tablespoonolive oil
Instructions
Toast the pistachios in a medium frying pan over medium heat, stirring often, until fragrant, about 5 minutes. Remove to a small bowl to cool.
Combine the lemon zest, lemon juice, vinegar, shallot, and a pinch of salt and pepper in a large bowl, whisk well to combine.
Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in the bowl with the dressing. (If you have trouble peeling the final portion of the asparagus spear, I find it helps to set it on the side of a cutting board. This will raise it just high enough to allow the peeler to move freely.) Using your hands, toss the asparagus with the dressing and allow to sit for 10 minutes. Taste and season with additional salt and pepper if needed.
Chop the toasted pistachios and sprinkle over the salad. Top with dollops of ricotta and additional lemon zest, if desired. Drizzle with olive oil and serve.
Notes
Don't be afraid to mix this one up a bit - Add pine nuts instead of pistachios, feta instead of ricotta, etc. Use whatever you have on hand - It's a great use for leftover bits of cheese and the end of that bag of nuts!