Asparagus, artichoke, and bean salad
Description
This recipe won't take much time. 1. Squeeze the juice of 1 lemon into a large bowl filled with water. Remove the tough outer leaves of the artichokes, cut off the top two-thirds, and peel. Cut each artichoke in half and place the halves into the lemon water to prevent discoloration. 2. Bring milk, 3 cups of water, and white asparagus to a boil. Simmer in a medium saucepan over medium heat. Reduce heat to low and cook until tender, about 45 minutes. Transfer the asparagus to paper towels and let cool. 3. Bring the prepared artichokes, wine, remaining lemon (squeezed, with peel), and the remaining 2 cups of water to a boil in a medium saucepan. Reduce heat and simmer until tender, 13 to 16 minutes. Using a slotted spoon, transfer the artichokes to paper towels and let cool. Remove the lemon. 4. Meanwhile, prepare a bowl with ice water. In a large pot, bring water to a boil. Add the green asparagus and cook until tender, 4 to 6 minutes. Transfer the asparagus to the ice bath and let cool. Reserve the cooking liquid. Place the asparagus on paper towels. Add the beans to the same pot, bring to a boil, and cook until tender, 3 to 5 minutes. Transfer the beans to the ice bath, let cool, then remove the beans from their pods. Divide the beans and vegetables among 8 plates. Sprinkle with mint and ricotta. 5. Prepare the dressing. Blend all dressing ingredients in a food processor until smooth. Drizzle the dressing over the salad, toss gently, and serve.