Asparagus with Lemon Ricotta recipe

All Recipes Best Recipe Side Dish Vegetables Asparagus

Ingredients

1 ¼ pounds fresh thin asparagus, trimmed
¼ cup olive oil
3 tablespoons lemon juice
1 pinch sea salt and ground black pepper to taste
1 cup ricotta cheese
2 ½ tablespoons lemon zest
1 pinch sea salt

Nutrition Info

152.7 calories
carbohydrate: 6.2 g
cholesterol: 11.8 mg
fat: 12.1 g
fiber: 2.2 g
protein: 6.5 g
saturatedFat: 3.2 g
servingSize: -
sodium: 156.4 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

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

Recipe Yield

6 servings

Recipe Note

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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