This is a lovely spring salad served slightly warm but not necessary. Best to be paired with a nice piece of roasted chicken or salmon.
1 bundle of asparagus, pencil thin, ends cut off
1 shallot, sliced thin
2 ounces fresh basil leaves
2 ounces fresh mint leaves
2 ounces arugula
4 ounces fresh ricotta
1 tablespoon of toasted sesame seeds
Juice of ¼ lemon
1 tablespoon of olive oil
Salt and pepper to taste
Roasted tomato for garnish
Method:
Slice asparagus at an angle, just barely larger than the tines of a fork.
Heat pan over medium to high heat and add asparagus.
Do not add the oil yet, allow the asparagus to become a little charred on one side. When you see color developing, add the oil, shallot and remove from heat, season with salt and pepper and mix well.
Allow the residual heat of the pan to continue to cook the asparagus and add the basil, mint, and arugula, tossing well with a squeeze of fresh lemon juice.
Check seasoning and serve with a generous amount of fresh ricotta cheese.
Enjoy!
Chef John Brand 