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–+ servings

Green asparagus with lemon ricotta and roasted pine nuts

A light, vegetarian spring dish with green asparagus, a creamy lemon and ricotta cream and toasted pine nuts. The fresh flavours harmonize perfectly with a Vermentino.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main course
Cuisine Mediterranean
Servings 2 People
Calories 480 kcal

Cooking utensils

  • 1 Pot
  • 1 Pan
  • 1 Blender or hand blender
  • 1 Chopping board
  • 1 Knife

Ingredients
  

For the lemon ricotta cream:

  • 150 g Ricotta
  • 1 Organic lemon Abrasion and juice
  • 1 Tbsp olive oil
  • Salt and pepper to taste

For the asparagus and pine nuts:

  • 400 g green asparagus
  • 2 Tbsp pine nuts
  • 1 Tbsp olive oil
  • Salt and pepper to taste

Preparation
 

Lemon ricotta cream:

  • Mix the ricotta with the lemon zest, lemon juice, olive oil, salt and pepper until smooth.

Asparagus and pine nuts:

  • Cut off the ends of the asparagus and peel the bottom third.
  • Fry the asparagus in a pan with olive oil for 5-7 minutes until al dente.
  • Toast the pine nuts in a separate pan without fat until golden brown.

Dressing:

  • Spread the lemon and ricotta cream on plates, arrange the asparagus on top and sprinkle with toasted pine nuts.

Recommended side dishes:

  • Toasted flatbread
  • Quinoa salad with lemon dressing
  • Small baked potatoes with sea salt and rosemary

Nutritional values per portion

Calories: 480kcalCarbohydrates: 20gProtein: 23gFat: 30g
Keyword Asparagus, Lemon, Pine nuts, Ricotta, Spring, Vegetarian, Vermentino
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