Asparagus and ricotta salad with mint vinaigrette

Instructions

1 Cook pasta in a large pan following packet instructions. Add broad beans for the final minute of cooking time. Drain. Pod broad beans when cool.

2 Preheat a griddle pan. Put asparagus in a dish with 1 tablespoon oil and toss to coat. Fry on both sides for 1-2 minutes until just starting to colour (asparagus should still be firm).

3 To make dressing, mix the remaining olive oil with half the mint and balsamic vinegar. Tip asparagus into a serving bowl with pasta, broad beans, the remaining mint, ricotta and rocket. Drizzle over dressing and serve immediately.