BABY ASPARAGUS WITH LEMON RICOTTA
This Baby Asparagus salad has very delicate flavours, the earthy but slightly grassy taste of the asparagus complements the creamy lemony taste of the ricotta beautifully.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Italian
Keyword: Easy
Servings: 6
Calories: 155kcal
For the Asparagus
- 550 grams baby asparagus or standard (5 mini or 2 medium bunches, 19.4 ounces)
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
For the Lemon Ricotta
- 1 cup fresh ricotta (approximately 250 grams / 8.8 ounces)
- 2 tablespoons lemon zest (approximately 2 lemons)
Prepare Asparagus
Bring a large pot of water to the boil.
In the meantime, rinse your baby asparagus under cold running water and cut off the woody part of the stems.
Blanch until tender approximately 2-3 minutes for the baby asparagus and slightly longer for the long asparagus 4-5 minutes.
Remove immediately when done and refresh in cold water so that it remains a bright green colour, then leave in your colander to drain well.
Make the Lemon Ricotta
Add the ricotta, half of the lemon zest and a pinch of sea salt to a mixing bowl and mix until well combined.
Alternatively, blitz in a small food processor with 1-2 tablespoons of milk or water until smooth.
Assemble the Salad
Place your asparagus in a large mixing bowl add your olive oil and lemon juice, season with salt and pepper and toss until well combined. Taste and adjust seasonings according to your taste.
Arrange your asparagus on one side of a salad platter then smear the ricotta on the other side. Sprinkle the additional lemon zest on top and serve.
Calories: 155kcal | Carbohydrates: 6g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 21mg | Sodium: 37mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 880IU | Vitamin C: 11mg | Calcium: 111mg | Iron: 2mg