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Ricotta, asparagus, mint and peppercorn salad

Jo Pratt from Good Food Live
For a light and leisurely lunch, or terrific start to a meal, Joes Pratt's tasty asparagus salad certainly comes up trumps

Ricotta, asparagus, mint and peppercorn salad

Method

1. Cook the asparagus in boiling salted water for 2-3 minutes, until almost tender. Drain immediately and leave to cool.

2. Divide the asparagus between 2 plates and spoon equal amounts of the ricotta cheese on the top.

3. Scatter over the mint leaves and crushed peppercorns. Just before serving, squeeze over some lemon juice, drizzle over a little olive oil and season with salt and freshly ground black pepper.

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Serves: 2

Prep: 5 min
Cook: 3 min

Ingredients
400g Asparagus
150g Ricotta cheese
small handful of mint leaves, roughly torn
1 tsp pink peppercorns, lightly crushed
juice of 1/2 lemon
2 tbsp extra virgin olive oil
salt and fresh ground black pepper