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 dressing ingredients into a nice vinaigrette and pour over the salads. Scatter the flowers over the top and serve immediately.
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