Asparagus Salad with Canadian Ricotta Fritters

By Booper-2

Ingredients

• Prep time 40 min
• Portions 8
• (Canadian Ricotta Fritters)
• 1 tub 1tub(475 g) extra-smooth Canadian Ricotta, cheese
• 1 1eggeggs
• 3 tbsp 3tbspall-purpose flour
• 2 tbsp 2tbspfinely chopped fresh chives
• 1 tbsp 1tbspfinely chopped fresh parsley
• 1 1clove garliccloves of garlic, finely grated or pressed
• 1 tsp 1tspgrated lemon zest
• 1/2 tsp 1/2tspsalt
• 1/4 tsp 1/4tspground coriander
• 1/4 tsp 1/4tsppepper
• 1 pinch 1pinchnutmeg
• 1 tbsp 1tbspbutter
• 1 tbsp 1tbspolive oil, (approx)
• (SALAD)
• 2 bunches 2bunchesasparagus, (about 900 g), trimmed
• 3 tbsp 3tbspextra-virgin olive oil
• 1/4 tsp 1/4tspgrated lemon zest
• 1 tbsp 1tbsplemon juice
• 1/2 tsp 1/2tspDijon mustard
• 1/4 tsp 1/4tspsalt
• 1 pinch 1pinchpepper
• 1 pinch 1pinchgranulated sugar
• 1/3 cup 1/3cupwalnut pieces, toasted
• 1/4 cup 1/4cupchopped fresh chives

Details

Servings 8
Preparation time 40mins
Cooking time 40mins
Adapted from canadianliving.com

Preparation

Step 1

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 1½ 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.