Asparagus and Ricotta Recipe | The Cooking World

Asparagus and Ricotta Recipe | The Cooking World

www.thecookingworld.com

In this week's We Cook Books recipe, we bring you a delicious vegetarian side dish from Dinner then Dessert Cookbook by Sabrina Snyder.

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Ingredients

  • 1 bunch asparagus (about 910 g / 2 pounds)
  • 30 g (2 tablespoons) extra virgin olive oil
  • Kosher salt
  • 1 g (1/4 teaspoon) coarsely ground black pepper
  • Grated zest and juice of 1 lemon (about 3 tablespoons juice)
  • 125 g (1/2 cup) whole-milk ricotta

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