Salad Asparagus Ricotta

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
A Culinary Journey: 70 Le Cordon Bleu Alumni Recipes from Around the World

By Le Cordon Bleu

Published 2020

  • About


For the vinaigrette

  • 30 g lemon vinegar
  • 20 g finely grated lemon zest
  • 10


Step 1: Make the vinaigrette by whisking the vinegar, lemon zest, mustard, shallots and sugar together in a bowl. Whisk in the olive oil and season with salt flakes. Set aside.

Step 2: Heat the butter and 30g olive oil in a large pan and add the trimmed asparagus, cooking for 5-7 minutes. Remove from the pan and set aside.

Step 3: Wipe the pan clean and heat the remaining olive