Salsa verde, peas, asparagus and ricotta

With peas and asparagus in season this month, this is the perfect recipe for a side or main – or use peas straight from the freezer year round!

SERVES 4 AS A SIDE

● 1 bunch of asparagus, about 250g

● 250g frozen peas

● 1 garlic clove, finely grated

● Finely grated zest and juice of ½ lemon

● 250g ricotta cheese

● Small handful of mint, leaves picked

● Salt and 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), finely chopped

● Handful of basil (about 10g), finely chopped

● 1 tbsp capers, finely chopped

● 2 cornichons, finely chopped

● 1 garlic clove, grated

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

● 5 tbsp extra-virgin olive oil

● 1 tbsp white wine vinegar

● 1 tbsp Dijon mustard

● Juice of ½ lemon

1 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.

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

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

4 Stir the garlic and lemon juice into the ricotta.

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

6 Spread the ricotta onto 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.

Sprout & Co Saladology: Fresh Ideas For Delicious

Salads by Theo Kirwan (Mitchell Beazley, £22). Photography by Matt Russell