The Big Glut Recipe – August

Asparagus salad with Ricotta, watercress and lemon

By Sybil Kapoor for House & Garden 

Ingredients

• 2 bunches medium to large asparagus, approximately 12-18 thicker stemmed spears
• 2 bunches watercress
• 400g fresh ricotta
• Maldon salt
• 1tbsp finely chopped chives
• Extra-virgin olive oil, for drizzling
• 2 lemons, one zested and the other cut into 6 wedges

To serve: toasted foccacia or ciabatta (optional)

Wash the asparagus and remove the woody root ends. Pick away the large stems and discoloured leaves from the watercress, rinse in cold water and dry carefully (ideally in a salad spinner).

Cut the ricotta into even-size wedges and lay on a plate. Season well with Maldon salt and freshly ground pepper, and sprinkle with chives. Cover and leave in the fridge. 

To assemble, shave the asparagus into a large bowl using a potato peeler. Add the watercress, season well and drizzle with olive oil; toss gently and arrange on a wide, flat serving dish.

Place the ricotta slices on top, tucking them in and around the leaves. Sprinkle over the lemon zest and serve with the lemon wedges on the side