Asparagus, ricotta, pumpkin seeds

Ingredients for 2 small plates:

• 40g pumpkin seeds
• 30g olive oil
• 1 clove of garlic (about 5g)
• 0.125 teaspoon salt
• 5 twists of black pepper
• 25g fresh basil

• 250g asparagus
• 250g ricotta
• yellow tomatoes

Methods:

• Bring a pot of salty water to a boil.
• Cut the asparagus spears in half. Put the bottom halves into boiling water. After 2 minutes, add the top halves. After 1-2 minutes, drain the asparagus and run it under cold water to preserve its vibrant colour.
• Toast the pumpkin seeds in a small clean frying pan. Meanwhile, slice the tomatoes into bite size pieces.
• To make the pesto, handblender pumpkin seeds with olive oil, garlic, salt and pepper. Add roughly chopped basil (with the stalks) and finish handblendering.
• Spread the ricotta onto 2 plates, top it with asparagus and tomatoes. Top everything with the pesto.

Inspired by: Acme Fire Cult restaurant in London, UK.