Asparagus and pickled carrots on ricotta

Oh lawdy, how time has passed! It seemed this month would never come to an end when Italy went on a soft lockdown several weeks ago. But like all good things that come to those who wait, restrictions have been eased as the number of new cases continue to go down. I don’t keep up with what we can or can’t do these days; it won’t matter anyway if those numbers do another reverse due to kids getting back to school or people getting out and about.

Meanwhile, the vaccination process continues at a snail’s pace. My nonagerian father-in-law got his first Pfizer shot nearly 2 weeks ago and that alone is a huge relief for us.


Asparagus season is upon us and currently our favorite way of eating them is in this simple layered salad. The original recipe is from a magazine (delicious Australia) back in 2019. Reading the ingredient list was like looking at the must-have staples in my fridge and pantry, so this version is going to look like grabbing stuff on hand for a quick meal.

Asparagus spears, preferably the slim type
Pickled carrot ribbons (pickling liquid is equal parts water, vinegar and sugar)
Thinly sliced shallots marinated in fresh lemon juice (I use this on my ‘Summer’ pizza recipe)
Ricotta (never without it)
Extra-virgin olive oil
Chopped, toasted pistachio nuts
Fresh mint
Salt & black pepper

So the only thing you need to cook is the asparagus spears (after snapping off the woody stem near the bottom). Simmer in salted water or steam in a vegetable basket until tender. Set aside to cool.

To serve, place a large dollop of fresh ricotta and spread it in a circle on a salad plate.

Place the cooked asparagus on top, then pickled carrots, and some marinated shallots.

Drizzle with olive oil and season with salt and freshly ground black pepper.

Garnish with chopped pistachio, torn mint leaves, and serve.

6 thoughts on “Asparagus and pickled carrots on ricotta

    1. Rowena Post author

      Glad you liked the appeal of it as much as I did. It amazes me how a few ‘normal’ fridge ingredients can turn into something else entirely by switching things around. I have never thought to pair asparagus with ricotta – we simply eat it with jam on toast for breakfast!

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  1. kat

    Looks so refreshing…I am envious that the US is talking about a 3rd shot in the Fall…most of our medical people haven’t even gotten theirs and they are starting to vaccinate the elderly…

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    1. Rowena Post author

      What? Medical personnel didn’t get first crack?! Over here all health-related employees were at the top of the list. I mean, like doctors and nurses were dying from having caught the virus so being first to get shots was a no-brainer.

      Bottom line is that the EU didn’t order enough, early enough, and now we are trying to catch up as best we can.

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  2. Cyranny

    Mmmm.. This looks yummy! 🙂 I hope you’re doing well, Rowena! I’m with you when it comes to the “you can” and “you can’t” things… It changes from day to day here, and it is almost impossible to keep up to date… So until things have considerably changed for the better, we’re staying at home and not taking chances 😉

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    1. Rowena Post author

      You took the words right out of my mouth: Not taking chances. We are just feeling lucky to be living in a place that gives us room to breathe in peace and quiet, well, except for the cuckoo birds. Coo-coo, coo-coo, coo-coo all day long.

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