Ricotta

1. Pour the milk and cream into a large pot and heat gently over medium heat, stirring often to avoid scorching. Bring the temperature to 85–90°C (185–195°F), then turn off the heat.
2. Add the lemon juice or vinegar and give it a quick stir. The mixture should begin to curdle. Let it sit undisturbed for 10–15 minutes to fully separate.
3. Line a sieve with cheesecloth and carefully pour the mixture through to strain. Let the ricotta drain for 30–60 minutes, depending on how thick you want it.
4. Once drained, transfer the ricotta to a bowl and mix in chopped parsley and wild garlic, if using. Taste and adjust the salt if needed.

Asparagus

1. Prepare the asparagus by snapping off the woody ends near the base.
2. Heat the olive oil in a frying pan over medium heat. Add the asparagus and garlic, then the butter. Sauté for several minutes until the asparagus is tender and golden. Season with salt to taste.
3. To serve, spread a generous layer of ricotta on each plate. Lay the sautéed asparagus on top and spoon over the garlicky butter from the pan. Serve with a fresh salad or a few leaves of lettuce on the side. Enjoy!