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Recipe of the Week: Asparagus and Ricotta Salata Salad

  • by Mary Bailey
  • Posted on June 1, 2022May 31, 2022

Asparagus so fresh you can eat it raw, that’s what we are talking about. This is an infinitely adaptable salad—don’t have any snap peas or mint? No worries, use arugula or fresh parsley instead, or add some fresh fava beans or new peas.

Recipe of the Week: Asparagus and Ricotta Salata Salad

Posted in Herbivore, Recipes, StartersTagged asparagus, recipe, ricotta

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The Tomato Food & Drink

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Advertise
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Where to Find

Favourites

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Dish
Maven
Recipe Features
Proust Culinary Questionnaire
The Smos at Home

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