250G BRITISH ASPARAGUS, 1/2 GARLIC CLIVE, 2 TSPS CLEAR HONEY OR MAPLE SYRUP, 2 TSP FINO WHITE BALSAMIC, ZEST AND JUICE OF 1 LEMON, 2 TBSP OLIVE OIL, 1/2 RED ONION CHOPPED FINELY, HANDFUL SHREDDED MINT LEAVES, 100G PEA SHOOTS, 150G RICOTTA, 4 TBSPS TOASTED PINE NUTS
USING A PEELER SHAVE THE ASPARAGUS SPEARS LENGTHWAYS INTO FINE SLICES. IN A MIXING BOWL COMBINE THE GARLIC, HONEY, BALSAMIC AND LEMON ZEST AND JUICE. WHISK IN THE OLIVE OIL, THEN STIR IN MOST OF THE RED ONION AND MINT LEAVES.
FOLD IN THE SHAVED ASPARAGUS AND SEASON. BRIEFLY FOLD THROUGH THE PEA SHOOTS TO COAT IN THE DRESSING. DIVIDE BETWEEN 4 PLATES AND ADD A DOLLOP OF THE RICOTTA TO EACH, ALONG WITH A PINCH OF SALT. TRICKLE OVER A LITTLE MORE OLIVE OIL, THEN SCATTER WITH THE PINE NUTS AND REMAINING RED ONION AND MINT. ADD A GRINDING OF BLACK PEPPER AND SERVE IMMEDIATELY.