Salad Asparagus Ricotta

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