How to Make Recette Cannelloni Ricotta Epinard

Asparagus With Lemon Ricotta

Ramenez la préparation vers le centre à l'aide de la spatule et mixez 30 secondes.

Recipe Summary Asparagus With Lemon Ricotta

This asparagus has very delicate flavors, the earthy but slightly grassy taste of the asparagus complements the creamy, lemony taste of the ricotta beautifully.

Ingredients | Recette Cannelloni Ricotta Epinard

1 ¼ pounds fresh thin asparagus, trimmed

¼ cup olive oil

3 tablespoons lemon juice

1 pinch sea salt and ground black pepper to taste

1 cup ricotta cheese

2 ½ tablespoons lemon zest

1 pinch sea salt

Directions

Bring a large pot of lightly salted water to a boil. Blanch asparagus until tender, about 2 to 3 minutes. Remove asparagus immediately and place in a bowl of ice water so it remains a bright green color. Drain in a colander and place in a large bowl with olive oil and lemon juice. Season with sea salt and pepper; toss until well combined.

Combine ricotta, 2 tablespoons lemon zest, and remaining pinch of sea salt in a bowl; mix until well combined.

Arrange asparagus on one side of a serving platter and smear ricotta on the other side. Sprinkle with remaining 1/2 tablespoon lemon zest.

If you use thicker asparagus, blanch them for an additional 2 minutes.

Info | Recette Cannelloni Ricotta Epinard

prep: 15 mins cook: 10 mins total: 25 mins Servings: 6 Yield: 6 servings

TAG : Asparagus With Lemon Ricotta

Side Dish, Vegetables, Asparagus,

Images of Recette Cannelloni Ricotta Epinard

Recette Cannelloni Ricotta Epinard - • à la fin du programme, ajoutez la ricotta, l'œuf battu, le sel et le poivre puis mixez en vitesse 9 pendant 30 secondes.