David Herbert’s asparagus and ricotta tart; poached chicken and asparagus salad

Asparagus is delicious simply drizzled with olive oil, seasoned and roasted — or you can elevate it in dishes such as these.

Yum: Asparagus and ricotta tart

Asparagus is incredibly versatile. It’s delicious simply drizzled with olive oil, seasoned and roasted, but you can elevate it in dishes such as these. Remember when steaming or boiling that it only needs a few minutes to cook.

Asparagus & ricotta tart

300g ricotta

3 tablespoons freshly grated parmesan

¹/³ cup basil pesto

2 sheets ready-made puff pastry

16 asparagus spears, trimmed

1 egg, beaten

1 tablespoon pine nuts, to serve

1 tablespoon extra-virgin olive oil, to serve

Preheat oven to 190C (fan). Combine ricotta, parmesan and pesto and season with salt and pepper. Cut each sheet of pastry in half. Prick a few holes in the pastry with a fork to help prevent it bubbling up in the oven. Fold over about 1cm of pastry from each edge, making a border, and press down. Spread ricotta mixture evenly over puff pastry rectangles, making sure to keep it inside the borders. Divide asparagus between pastry sheets, arranging them evenly over ricotta and pesto mixture. Brush edges of pastry with beaten egg, place in oven and cook for 20-25 minutes, or until pastry is crisp and golden. While tarts are cooking, toast pine nuts in a dry frying pan until lightly browned. When cooked, drizzle with a little olive oil and scatter with toasted pine nuts. Serves 4

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Poached chicken and asparagus salad. Picture: Guy Bailey

Poached chicken & asparagus salad

4 chicken breast fillets, skin off

2cm piece fresh ginger, peeled and thinly sliced

16-20 asparagus spears

Handful baby salad leaves, baby cos or spinach leaves

1 small red chilli, seeds removed, thinly sliced (optional)

½ cup roasted peanuts, crushed

1 large lime, quartered

Basil, mint and coriander leaves, about ½ cup total

Dressing

1 shallot, peeled and finely sliced

3 tablespoons rice wine vinegar

2 tablespoons brown sugar

1 teaspoon Dijon mustard

Generous pinch of cayenne

1 tablespoon grated fresh ginger

2 garlic cloves, crushed

2 teaspoons sesame oil

¼ cup vegetable oil

Bring 1 litre of water to the boil in a large shallow saucepan. Add chicken and ginger and simmer over medium heat for 5 minutes. Remove from heat, cover and set aside to cool for 1 hour. Meanwhile, make the dressing: place sliced shallot in a screwtop jar, add vinegar, sugar, mustard and cayenne and let steep for 5 minutes. Add ginger, garlic and oils; shake well and season to taste. Bring a large saucepan of salted water to a boil. Trim the asparagus, then cut each spear into 5cm lengths. Cut thicker pieces in half lengthwise as necessary so all pieces are approximately the same size. Place asparagus into boiling water and cook for 2 minutes. Drain and cool under running water; blot dry with kitchen paper. Put salad leaves and asparagus in a salad bowl; season with salt and pepper. Add chilli, if using, and crushed peanuts. Pour over about half the dressing and toss to coat. Arrange on a platter or individual plates. Shred chicken and scatter over asparagus salad; drizzle with a little more dressing and a good squeeze of lime. Garnish with herbs and serve immediately. Serves 4

Digital subscribers can see more recipes at theaustralian.com.au/herbert-recipes [e-mail]