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Asparagus, broad bean & ricotta spring tart with watercress dressing by Anna BurgesLumsden (1995) Food Stylist, Food Writer & recipe developer This is a zingy puff pastry tart adorned with creamy ricotta, flavoured with lemon zest, grated parmesan, mint and basil and topped with griddled asparagus, broad beans and watercress. It celebrates all the joys of the new season of British spring
88 . ROSE . SPRING 2020
