20 fresh asparagus, trimmed
extra virgin olive oil
100 g fresh podded peas
2 handfuls snow pea shoots
chamomile flowers and chamomile greens or dandelion leaves to serve (optional)
200 g baked ricotta
190 ml grapeseed oil
1 ½ Tbsp chamomile tea
2 tsp honey
1 small lemon, juiced
- Preheat oven to 230°C.
- For the chamomile dressing, warm the oil, tea and honey in a small saucepan to 60°C, using a thermometer to check the temperature. Transfer mixture to a blender, blitz for 1 minute. Strain through a sieve lined with muslin into a bowl. Add lemon juice for acidity, then season to taste with salt and freshly ground black pepper.
- For the salad, heat a chargrill pan over high heat. Drizzle a third of the asparagus with olive oil and cook for 3–4 minutes or until it begins to blister. Set aside in a large bowl
- Blanch the peas and another third of the asparagus in a saucepan of boiling water for 2 minutes until tender and bright green. Drain, refresh with cold water, drain again, then combine with the grilled asparagus.
- Thinly slice remaining asparagus lengthways into the bowl. Add the snow pea tendrils and chamomile (or dandelion), and season to taste. Crumble ricotta over the salad and drizzle with chamomile dressing.