Asparagus with ricotta and pesto
Green asparagus is a long-stemmed perennial plant eaten cooked, baked and raw. Young asparagus shoots are the best and most frequently used, as older ones have a hard and even woody texture. As a vegetable, asparagus is rich in vitamin B6, calcium, vitamin C, zinc, magnesium and many other valuable vitamins. It is also a good source of fibre and folic acid.
Dishes that can be prepared with asparagus are all kinds of salads, stews, soups and tarts. Green asparagus can be served with poultry, fish and cheese. They work well when served as an appetizer, for example grilled and served with Hollandaise sauce, they are equally delicious when served as a main course or served for breakfast. Below are some suggestions for dishes with asparagus.
- asparagus in hollandaise sauce
- asparagus with bacon and mozzarella
- creamy asparagus chicken
- green asparagus tart
- chicken roulades with feta and asparagus
This time, I have a recipe for asparagus with ricotta and pesto for you. The green asparagus is boiled in water, and once cooked, it is served with soft cheese, green pesto and chopped almonds. This simple asparagus dish is quick and easy to make, and it works great both as a side dish as well as a breakfast dish.
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Ingredients for asparagus with ricotta and pesto.
- 300 g green asparagus
- 2 tablespoons chopped almonds
- 3 tablespoons of green pesto
- 150 g ricotta cheese
- pinch of salt
- pinch of pepper
How to make asparagus with ricotta and pesto.
Tie the asparagus with a thick thread so that they are all in an upright position. Pour water into a tall and narrow pot, bring it to a boil and when it starts to boil, put in the asparagus in a standing position. There should be enough water to reach about 3/4 of the height of the asparagus. Simmer the asparagus for 4-6 minutes, depending on its thickness. Transfer the cooked asparagus into a colander and let it cool down.
Arrange the cold asparagus on a serving plate, put ricotta cheese and pesto on it, and sprinkle it with sliced almonds, salt and pepper.
Good to know when making asparagus with ricotta and pesto.
The weight of the asparagus I provided in the recipe is to be understood as the weight after removing the stringy part.
Before cooking, bend the asparagus a little, break it and discard its hard part.
Do you like green asparagus? If so, try our recipe for Green asparagus salad.
