Pillowy fritters of delicate Ricotta top this spring-fresh asparagus salad.
For easier peeling, choose wider stalks of asparagus. If you like, use a mixture of white, green and purple asparagus for a show-stopping burst of colour.
- Prep time 40 minutes
- Total time 40 minutes
- Portion size 8 servings
Ingredients
Canadian Ricotta Fritters:
Salad:
Method
Canadian Ricotta Fritters: In bowl, stir together Ricotta, egg, flour, chives, parsley, garlic, lemon zest, salt, coriander, pepper and nutmeg. (Make-ahead: Cover and refrigerate for up to 4 hours.)In large nonstick skillet, heat butter and oil over medium heat; working in batches, drop Ricotta mixture into skillet, using 2 tbsp per fritter and shaping into ovals once they hit the skillet. Cook, turning carefully and adding more oil as needed, until golden and firm to the touch, about 8 minutes. Transfer to paper towel–lined plate to drain; keep warm.
Salad: While fritters are cooking, starting about 1? inches (4 cm) from stem end, use vegetable peeler to shave asparagus lengthwise into thin ribbons. Chill in bowl of ice water for 15 minutes. Drain and gently pat dry.
While asparagus is chilling, in large bowl, whisk together oil, lemon zest, lemon juice, mustard, salt, pepper and sugar. Add asparagus, walnuts, chives and parsley; toss to combine.? Top salad with fritters.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 317 mg
- Sugars 3 g
- Protein 10 g
- Calories 234.0
- Total fat 19 g
- Potassium 239 mg
- Cholesterol 45 mg
- Saturated fat 8 g
- Total carbohydrate 8 g
%RDI
- Iron 16.0
- Folate 24.0
- Calcium 11.0
- Vitamin A 23.0
- Vitamin C 15.0
