Asparagus with Lemon Ricotta
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Ingredients25 m servings 153
Original recipe yields 6 servings
- 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.
- 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.
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- Cook's Note:
- If you use thicker asparagus, blanch them for an additional 2 minutes.
Per Serving: 153 calories; 12.1 6.2 6.5 12 156 Full nutrition