Riso Salad with Young Zucchinis, Asparagus, Ricotta and Flowers

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Preparation info
    • Difficulty

      Easy

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

For the Salad

  • 100 g (4 oz) riso (rice-shaped pasta)
  • 1 bunch

Method

Cook the pasta al dente, approx. 10 minutes and drain. Then rinse well under cold water to stop the cooking process. Cook the asparagus for 2 minutes and also rinse under cold water. Cut the zucchinis and asparagus into very thin slices. To do so, use a mandolin or shredder if you own one. Mix the riso with the vegetables and arrange over 4 plates. Top with the crumbled ricotta. Beat the