IvanEats recipe
Asparagus and Ricotta
Cooking for
2
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Ingredients
Ricotta
Asparagus
Method
Ricotta
- 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 (85–90°C), then turn off the heat.
- 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.
- 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.
- 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
- Prepare the asparagus by snapping off the woody ends near the base.
- 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.
- 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!
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