Anastasia Recipe ⇾ Asparagus with Lemon Ricotta

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

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

Cooking 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.

Nutrition Facts

• calories152.7
• carbohydrateContent6.2 g
• cholesterolContent11.8 mg
• fatContent12.1 g
• fiberContent2.2 g
• proteinContent6.5 g
• saturatedFatContent3.2 g
• sodiumContent156.4 mg
• sugarContent2 g