This salsa verde salad is best made when asparagus is bang in season. Peas, on the other hand, are fantastic from frozen, but if you have the time to pod a batch of fresh peas, be my guest.

INGREDIENTS – Serves 4 as a side

1 bunch of asparagus, about 250 g (90z)

250g (9oz) frozen peas

1 garlic clove, finely grated finely grated zest and juice of ½ lemon

250g (9oz) ricotta cheese small handful of mint, leaves picked

saltand freshly ground black pepper

For the salsa verde

2 anchovy fillets in oil, finely chopped

1 shallot, finely chopped

handful of flat leaf parsley (about 10g/¼oz), finely chopped handful of basil (about 10g/ ¼0z) finely chopped

1 tablespoon capers, finely chopped

2 cornichons, finely chopped

1 garlic clove, grated

2 pickled guindilla peppers, finely chopped, plus 1 tablespoon brine from the jar (or alternatively, 2 tablespoons pickled chopped jalapeños)

5 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard juice of ½ lemon

METHOD

Start by making the salsa verde. Mix all the ingredients together in a bowl, seasoning with salt and black pepper, until you have a nice chunky texture.

Break the tough ends off the asparagus and discard, then chop the stalks into chunks.

Bring a pan of salted water to the boil. Add the peas and asparagus together and boil for 2 minutes (no longer!), then drain and place in a bowl of iced water to keep them bright green and fresh.

Stir the garlic and lemon juice into the ricotta.

Drain the green vegetables from the iced water, then toss in
3 tablespoons of the salsa verde.

Spread the ricotta on to a serving plate, and pile on the green vegetables. Tear the mint leaves and scatter over, then spoon over the remaining salsa verde and season with salt, pepper and the lemon zest to finish.

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