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Asparagus baked with goat ricotta

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Ingredients for 2 servings:

  • 1 kg asparagus, white or green
  • 250 g goat or cow ricotta
  • 1 cup of cream
  • 2 tbsp wild garlic pesto or basil pesto
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the asparagus until al dente and place it in a bowl. Mash the ricotta with a fork and stir in the cream. Season with salt and pepper. Pour over the asparagus and spread the wild garlic pesto over the asparagus, then top with a few flakes of ricotta. Bake in a preheated oven at 175°C for about 10 minutes using a fan oven, then grill for a final 5 minutes. Serve with boiled or skin-on potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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