- 1/2 cup fresh ricotta
- 1 teaspoon lemon zest
- 1 pound thick asparagus stalks
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon fresh lemon juice
- 4 teaspoons olive oil
- 1/4 cup chopped pistachios
In bowl, stir ricotta and zest; season. Using peeler, shave asparagus into long, thin strips. In another bowl, toss asparagus with tarragon, lemon juice and 1 tsp. oil; season. Divide asparagus and ricotta among plates. Drizzle with remaining oil; sprinkle with pistachios.