Imagine a salad so vibrant and delicious that it captures the essence of spring in every single bite. Our Spring Pea and Asparagus Salad with Ricotta is not just a recipe—it's a culinary experience that transforms simple, fresh ingredients into a masterpiece that will make your taste buds dance with joy. Perfect for those looking to elevate their meal game with a light, nutritious, and incredibly delectable dish that screams seasonal freshness!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 200g fresh peas
- 150g asparagus, trimmed and cut
- 100g ricotta cheese
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the fresh peas under cold water and set them aside. Trim the woody ends from the asparagus and cut them into 1-2 inch pieces.
- In a medium-sized pot, bring water to a boil over high heat. Once boiling, add a pinch of salt.
- Carefully add the asparagus pieces to the boiling water and blanch them for about 2 minutes until they are bright green and slightly tender. Then, using a slotted spoon, remove the asparagus and transfer it to a bowl of ice water to stop the cooking process. This will help retain their vibrant color and crispness.
- In the same boiling water, add the fresh peas and blanch them for about 1-2 minutes until tender but still crisp. Drain the peas and also transfer them to the bowl of ice water with the asparagus.
- Once the peas and asparagus have cooled, drain them well and pat them dry with a clean kitchen towel.
- In a large mixing bowl, combine the blanched peas and asparagus. Drizzle with the olive oil and lemon juice, and season with salt and pepper to taste. Gently toss the vegetables to coat them evenly with the dressing.
- To serve, divide the pea and asparagus mixture among four plates or bowls. Spoon dollops of ricotta cheese on top of each serving.
- For an extra touch, you can drizzle a little more olive oil over the ricotta and sprinkle with additional salt and pepper if desired. Optionally, garnish with fresh herbs like mint or basil for added flavor.
- Enjoy your fresh and vibrant Spring Pea and Asparagus Salad with Ricotta as a light lunch or a delightful side dish!
Tips
- Always use the freshest ingredients possible—spring peas and asparagus should be bright green and firm.
- The key to perfect blanching is timing: keep asparagus and peas in boiling water just long enough to become tender but maintain their crisp texture.
- The ice bath is crucial! It stops the cooking process and helps retain the vibrant green color of your vegetables.
- For extra flavor, consider toasting some pine nuts or adding fresh herbs like mint or basil as a garnish.
- Choose a high-quality ricotta cheese for the best creamy texture and flavor.
- Serve immediately after preparation to enjoy the salad at its peak freshness and temperature.
- Don't overdress the salad—the olive oil and lemon should enhance, not overpower, the natural flavors of the vegetables.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 8g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 20mg
