Ricotta tart with asparagus salad

Ingredients for 4 servings:

• 250 g asparagus, green
• 3 sprigs of mint
• ½ bunch parsley
• 2 tbsp lemon juice
• 4 tbsp olive oil
• salt and pepper
• 2 eggs
• 250 g ricotta
• 40 g Parmesan
• nutmeg
• 4 garlic cloves
• 3 tbsp butter
• 1 tbsp pine nuts
• 125 ml dry white wine

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

beautiful, elegant starter, can be prepared in advance, tastes light and fresh

Wash the asparagus, peel the bottom, trim off the woody part, and remove the heads. Cut the remaining stalk diagonally into very thin slices. Finely chop the mint and parsley and mix with lemon juice, olive oil, salt, and pepper to make a marinade. Add the asparagus, cover, and let marinate for at least half a day. Grease 4 soufflé dishes with about 1 tablespoon of softened butter. Preheat the oven to 180 degrees Celsius. Lightly beat the eggs, grate the Parmesan cheese, and mix both with the ricotta. Season the mixture with salt, pepper, and nutmeg. Then pour into the prepared dishes and place in the oven for about 30-35 minutes. The mixture should set, turn out easily, and be lightly browned. Peel and finely dice the garlic, and dry-toast the pine nuts in a pan. Melt 1 tablespoon of butter over low heat, add the garlic and pine nuts, and fry lightly. Add the wine and simmer over low heat for about 5 minutes. Purée the sauce, transferring it to a tall container if necessary (to avoid splashing) and then return it to the pot. Then thicken the sauce with the last tablespoon of cold butter. Cut the butter into small cubes and stir in with a whisk – the heat should not be too high. Season the sauce with salt. To serve, loosen the edges of the ricotta tarts with a knife and turn each one out into the center of a plate. Spoon the sauce over the top with a tablespoon. Arrange the asparagus salad around the resulting sauce. Serve quickly; it should be eaten warm.