2 bunches asparagus, trimmed, peeled, cut diagonally into 5cm lengths
80 ml (1/3 cup) extra-virgin olive oil
80 gm walnuts, coarsely chopped
100 gm firm ricotta, crumbled
50 gm parmesan, shaved
To serve: baby basil leaves
Juice of 1 lemon
Cook asparagus in boiling salted water until just tender (1-2 minutes). Drain and transfer to a bowl.
Heat oil in a small saucepan over medium heat, add walnuts and stir occasionally until just golden (1-2 minutes), then pour onto asparagus, season to taste and toss to combine.
To serve, transfer asparagus to a platter and scatter ricotta, parmesan and basil leaves over, drizzle with lemon juice and serve immediately.
Thank you for the recipe Gourmet Traveller