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Asparagus, butter bean, mint & ricotta salad 

This simple salad from @boroughchef makes the most of in-season asparagus for a wonderful starter or side dish for longer spring days. 

  • Serves: 2-3
  • Time: 15 minutes
  • Difficulty: Easy
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A welcome addition to a spring dinner spread, this asparagus, butter bean, mint and ricotta salad is full of protein and looks beautiful on the table.   

Method
Ingredients
  • Step 1Place the shallots, a little lemon zest and all the juice of the lemon in a mixing bowl. Leave to sit while you prepare the rest of the salad. 
  • Step 2Place a wide pan over a medium heat with a little oil. Add the asparagus to the pan, season with salt and pepper. Stir from time to time until just tender, and a little golden. 
  • Step 3Mix the butter beans and mint into the bowl with the shallots. Dress with a little olive oil and season to taste. 
  • Step 4Place the bean mixture on a serving plate, top with the asparagus, some dollops of ricotta and the pine nuts. 
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