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

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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 13% DV; carbohydrates 6.2g 2% DV; fat 12.1g 19% DV; cholesterol 11.8mg 4% DV; sodium 156.4mg 6% DV. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/28/2019
So will make this again... my way! Cut asparagus into thirds...added to Frying pan with olive oil butter a minced clove of garlic (frozen cube) and abundant cracked pepper. Scorched until done (el dente). Placed on bed of ricotta...off to side a bit to show of Ricotta smear (ricotta was NOT completely buried). Fantastic!!!!! Read More
Advertisement