ASPARAGUS WITH LEMON RICOTTA

Asparagus with Lemon Ricotta image

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

Provided by Anastasia

Categories Side Dish Vegetables Asparagus

Time 25m

Yield 6

Number Of Ingredients 7

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 156.4 mg, Sugar 2 g