I got a block of sheep milk ricotta salata and I’ve been finding many uses for it. I found a recipe similar to this using green beans, which I made but I changed it up and like mine better.
1 bunch of asparagus- blanched
4-5 radishes- sliced paper thin (best to use a mandolin)
Chopped parsley or you could sub dried but fresh is better
3 slices of prosciutto- chopped
Small amount of crumbled ricotta salata or feta
Dressing-
A teaspoon of Dijon mustard
1 tablespoon of sherry, white wine vinegar or the juice of half a lemon
S&P
Whisk in 1-4 cup of evoo- use as little as possible
Blanche asparagus- this means bring salted water to a boil drop asparagus cook 2 minutes then drain and put in ice cold water. Cut into 1 inch pieces on a diagonal.
Place in a bowl. Add radishes, parsley, and prosciutto. Toss with dressing. Put on a platter and top with crumbled cheese.
HeaVy on the Veg! 