Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This asparagus has very delicate flavors, the earthy but slightly grassy taste of the asparagus complements the creamy, lemony taste of the ricotta beautifully.

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Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Blanch asparagus until tender, about 2 to 3 minutes. Remove asparagus immediately and place in a bowl of ice water so it remains a bright green color. Drain in a colander and place in a large bowl with olive oil and lemon juice. Season with sea salt and pepper; toss until well combined.

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  • Combine ricotta, 2 tablespoons lemon zest, and remaining pinch of sea salt in a bowl; mix until well combined.

  • Arrange asparagus on one side of a serving platter and smear ricotta on the other side. Sprinkle with remaining 1/2 tablespoon lemon zest.

Cook's Note:

If you use thicker asparagus, blanch them for an additional 2 minutes.

Nutrition Facts

153 calories; protein 6.5g; carbohydrates 6.2g; fat 12.1g; cholesterol 11.8mg; sodium 156.4mg. Full Nutrition
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