Raw asparagus ribbons and sweet fresh peas tumble over whipped lemon ricotta, finished with toasted pine nuts and mint. Delicate, bright, and ready in minutes.
1. Use a vegetable peeler to shave asparagus into long ribbons, discarding the woody ends.
2. Whip ricotta with lemon zest, half the lemon juice, salt, and pepper until fluffy.
3. Spread ricotta across a platter. Pile asparagus ribbons, peas, and radish slices on top.
4. Scatter mint leaves and pine nuts over the top.
5. Drizzle with olive oil and remaining lemon juice. Season and serve immediately.
Shared by Andreia聽 聽聽
