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Asparagus salad with ricotta, watercress and lemon

A gorgeous asparagus salad that is equal parts zingy, creamy and crunchy
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David Loftus

This lovely asparagus salad is perfectly fresh and zingy for the summer asparagus season.

To serve: toasted foccacia or ciabatta (optional)

Method

Photographs: David Loftus | Food preparation and styling: Julia Azzarello | Table styling: Elfreda Pownall

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