Steps to Prepare Italian Lemon Ricotta Cake Mark Bittman

Asparagus With Lemon Ricotta

Basically just ricotta, eggs, lemon, sugar, baked in the oven.

Recipe Summary 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 | Italian Lemon Ricotta Cake Mark Bittman

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

Directions

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.

If you use thicker asparagus, blanch them for an additional 2 minutes.

Info | Italian Lemon Ricotta Cake Mark Bittman

prep: 15 mins cook: 10 mins total: 25 mins Servings: 6 Yield: 6 servings

TAG : Asparagus With Lemon Ricotta

Side Dish, Vegetables, Asparagus,

Images of Italian Lemon Ricotta Cake Mark Bittman

Italian Lemon Ricotta Cake Mark Bittman - Combine the ricotta, sugar, flour, salt, lemon zest and egg yolks (only the yolks), in a large mixing bowl until very smooth without lumps or clumps in a separate bowl, whisk the egg whites until they form stiff peaks.