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Categories:
fresh ricotta cheese lemon zest kosher salt freshly ground black pepper fava beans parsley mint extra-virgin olive oil thin lemon juice
Viewed: 66 - Published at: 3 years agoIngredients
- 1 cup fresh ricotta cheese
- 1 teaspoon finely grated lemon zest
- Kosher salt
- Freshly ground black pepper
- 1 1/4 pounds fresh fava beans, shelled (about 1 cup)
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped mint
- 2 tablespoons extra-virgin olive oil
- 1 pound thin asparagus
- 1 tablespoon fresh lemon juice
- Fleur de sel, for sprinkling
Method
- In a medium bowl, whisk the ricotta cheese with the lemon zest and season with kosher salt and black pepper.
- In a medium saucepan of salted boiling water, cook the fava beans until the skins start to loosen, about 2 minutes.
- Drain and cool under running water, then squeeze the fava beans from their skins.
- In a medium bowl, toss the favas with the parsley, mint and 1 tablespoon of the olive oil; season with kosher salt and black pepper.
- In a large saucepan of salted boiling water, blanch the asparagus until crisp-tender, 2 to 3 minutes, then drain.
- In a medium bowl, toss the asparagus with the lemon juice and the remaining 1 tablespoon of olive oil; season with kosher salt and black pepper.
- Transfer the asparagus to plates and spoon the ricotta and favas over the top.
- Sprinkle the salads with fleur de sel and serve.
