Grilled Asparagus and Ricotta Salad

It will be a shame to not make the most of the asparagus available now that warm spring days are here.

For this Grilled Asparagus and Ricotta Salad the asparagus are grilled on a griddle pan for a smoky flavour and a slight char. The grilled asparagus are combined with smooth and creamy ricotta, dressed with a zingy chimichurri, the fresh veggies make for a delicious spring salad with not much effort.

There is not much of a recipe, just adding some ingredients together and voila, your meal is ready. Chimichurri is a herby sauce, almost a pesto but with no cheese and is well known as a condiment for grilled meat but works well with cheeses and the grilled asparagus in this recipe. A specialty of Argentina and Uruguay, it is made of finely chopped parsley, minced garlic, olive oil, chili, oregano and red wine vinegar. It perks up the salad beautifully, adding flavour, texure and colour.

The asparagus and ricotta offer a blank flavour canvass and you can change the herb sauces as you desire. If chimichurri does not appeal, swap it with a pesto, gremolata or salsa verde. Be brave and make a dressing with some spicy harissa. The options are endless.

I hope you enjoy this recipe for Grilled Asparagus and Ricotta Salad and if you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.

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Grilled Asparagus and Ricotta Salad

Delicious grilled asparagus served with creamy ricotta and fresh chimichurri

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine Vegetarian

Servings 4

Calories 340 kcal

Ingredients

  

• 350 g asparagus spears
• 2 tbsp olive oil
• 250 g fresh ricotta
• 1 tbsp red wine vinegar
• 5 tbsp chimichurri
• sea salt flakes and freshly ground black pepper

Instructions

 

• Heat a griddle pan to very hot
• Drizzle the asparagus with half the olive oil
• Grill the asparagus for a few minutes until charred in spots and cooked through
• Place the asparagus in a bowl and drizzle with the rest of the olive oil and the vinegar
• Spoon the ricotta on a serving plate and break up with a fork
• Top with the asparagus and drizzle with the chimichurri
• Season to taste and serve

Keyword asparagus, ricotta