Peeler, Grater, Whisk
Wash the asparagus. Snap off the woody ends.
Using a veggie peeler, shave the asparagus into long ribbons.
Roughly chop the pistachios.
In a small bowl, whip the lemon zest, ricotta cheese, salt & pepper.
Add the lemon juice, vinegar, salt, pepper & a healthy drizzle of olive oil to a mixing bowl.
Add the asparagus to the mixing bowl. Toss it together with the dressing.
Spread the whipped ricotta over a serving plate. Arrange the dressed asparagus over top. Sprinkle with pistachios & chopped mint. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Asparagus & Pistachio Salad" contains 309 Energy, 26 g of Fat, 10 g of Carbohydrates, 10 g of Protein, 4 g of Fiber.