FATS
SERVES 4
• 1 ready rolled puff pastry sheet (320g)
• 1 medium egg, beaten
• 250g ricotta
• ½ lemon, zested and juiced
• 1 tbsp olive oil, plus extra for drizzling
• 1 small garlic clove
• Sprig of fresh mint
• Sprig of fresh basil
• Salt and pepper
• 500g asparagus, woody ends removed
• 100g frozen peas
• 50g pea shoots
Ricotta isn’t the most interesting of cheeses, but it tastes brilliant when paired with lemon, garlic and herbs. It contains saturated fats, yes, but that’s not a reason you can’t enjoy it in moderation, especially with such delicious vegetables!
Preheat the oven to 180°C fan/200°C conventional/gas mark 6. Line a flat surface with baking paper and unroll the pastry. Score a 2cm border around the edge and brush the surface with the beaten egg.Transfer the pastry on the baking paper to a baking tray and bake for around 15 minutes, until puffed up and golden.
Blend the ricotta, lemon juice and zest, oil, garlic, mint and basil in a blender or food processor until smooth. Season and adjust to taste.
Bring a medium saucepan of salted water to the boil. Add the asparagus and cook for 3 minutes (skip this stage if you have very fine asparagus or if you like very crunchy asparagus).
Place the cooked asparagus on a hot griddle pan. Drizzle with olive oil and cook on all sides. Add the peas to the asparagus water and cook for 3 minutes, or until they bob to the surface.
Remove the pastry from the oven and gently press down the middle rectangle, leaving the border puffed up.Spread the ricotta mixture evenly over the centre, then place the asparagus on top followed by the peas. Sprinkle with pea shoots before serving.