Asparagus and Ricotta Recipe

By The Cooking World, Editorial Staff

December 17, 2021

Asparagus with Lemon and Ricotta

In this week's We Cook Books recipe, we bring you a delicious vegetarian side dish from Dinner then Dessert Cookbook by Sabrina Snyder.

This vegetarian side dish is quick enough to serve with a rotisserie chicken on a weeknight but special enough for a holiday meal. This recipe employs one of Sabrina's favorite kitchen hacks: cooking vegetables in the microwave before finishing them on the stovetop.

PREP TIME

2 min

COOK TIME

6 to 7 minutes

serves

4 to 6

Ingredients

1 bunch asparagus (about 910 g / 2 pounds)
30 g (2 tablespoons) extra virgin olive oil
Kosher salt
1 g (1/4 teaspoon) coarsely ground black pepper
Grated zest and juice of 1 lemon (about 3 tablespoons juice)
125 g (1/2 cup) whole-milk ricotta

Special Equipment

Microwave-Safe Bowl
Large Skillet

Instructions

Trim the asparagus and cut into 5 cm (2-inch) pieces. Place in a microwave-safe bowl, cover with a wet paper towel, and microwave on high for 3 minutes.
Heat the oil in a large skillet over high heat. Once the oil is hot, add the asparagus, 3 g (1/2 teaspoon) salt, and pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the lemon juice and stir.
Mix the ricotta, lemon zest, and salt to taste in a small bowl. Serve alongside the asparagus.

Asparagus and Ricotta Recipe

Asparagus with Lemon and Ricotta

Ingredients

Special Equipment

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Instructions

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