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£10.87/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Using a mandoline or peeler, shave the asparagus spears lengthways into fine slices. In a mixing bowl, combine the garlic, honey, vinegar and lemon zest and juice. Whisk in the olive oil, then stir in most of the red onion and mint leaves.
Fold in the shaved asparagus and season. Briefly fold through the pea shoots to coat in the dressing. Divide between 4 plates and add a dollop of the ricotta to each, along with a pinch of salt. Trickle over a little more olive oil, then scatter with the pine nuts and remaining red onion and mint. Add a grinding of black pepper and serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 1,085kJ/ 262kcals |
---|---|
Fat | 21g |
Saturated Fat | 4.4g |
Carbohydrates | 6.8g |
Sugars | 6g |
Fibre | 2.2g |
Protein | 9g |
Salt | 0.1g |
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