Asparagus with Ricotta and Mint

Asparagus with Ricotta and Mint

From ‘5 Ingredients 10 Minutes’ Print Book page 124
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Asparagus was my Mum’s favourite vegetable and I seem to have inherited her predilection for it. One day I plan to have a vegetable patch with a generous plot of asparagus.

Serves 2
2 bunches asparagus, woody bottoms snapped off
zest of 1 lemon
200g ricotta
4 sprigs mint, leaves picked

1. Bring a large saucepan with about 5cm of salted water in it to the boil.

2. Simmer asparagus for about 5 minutes, until cooked but still with some bite.

3. Drain asparagus and toss with half the zest and 2 tablespoons of extra virgin olive oil. Season.

4. Divide ricotta between 2 plates. Top with mint leaves, the asparagus and the rest of the lemon zest and drizzle with a little extra virgin olive oil.

VARIATIONS
dairy-free/vegan – replace the ricotta with a good-quality commercial hummus.

different herbs – basil or flat-leaf parsley will be just as good.

no asparagus? – I tend to eat this only in the springtime when asparagus is at its best. At other times, green beans or mange tout work well — just adjust the cooking time to suit.

higher protein – a fried or poached egg can be a lovely accompaniment.