Asparagus on lemon and ricotta cream

starter Spring
Total: 8 hr 30 min. | Active: 30 min.
vegetarian, gluten-free

This delightful recipe is sure to put you in the mood for spring. It tastes, smells and looks just like spring on a plate! Crunchy green asparagus on creamy ricotta with lots of lemon zest. Simply divine! Tip: If you're in a rush, this recipe will also taste delicious with shop-bought ricotta. However, we were amazed at how easily and quickly (draining aside) it was to make at home.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 person

Ricotta
1 litre milk
1 ½ dl full cream
4 tbsp lemon juice
1 tbsp salt
Asparagus
1 kg thin green asparagus, lower third peeled
  salted water, boiling
Serve
1 tbsp liquid honey
  salt and pepper to taste
1  organic lemon, use a little grated zest and 1 tsp of juice
2 tbsp olive oil
2 tbsp flaked almonds, roasted
3 sprig basil, torn into pieces

How it's done

Ricotta

Pour the milk and cream into a pan, bring to the boil while stirring. Remove the pan from the heat, pour in the lemon juice and stir until the milk curdles. Briefly heat the mixture again, stir in the salt. Carefully pour the mixture into a sieve lined with a cheesecloth, place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.

Asparagus

Blanch the asparagus in boiling salted water for approx. 5 mins., drain, cool immediately in ice-cold water. Remove, drain well.

Serve

Stir the ricotta with the honey until smooth, season. Transfer the ricotta cream to a platter, top with the asparagus. Combine the lemon juice and oil, drizzle over the asparagus and ricotta. Top with the lemon zest, flaked almonds and basil.

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