Peeler, Grater, Whisk, Knife
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.