Addictive Raw Asparagus Salad
This raw asparagus salad is a favorite from the cookbook Six Seasons by Joshua McFadden.
In the video, you'll see, I make way more toasted bread crumbs than needed because I find it easier to whiz a larger hunk of bread and to make a larger batch of crumbs than a small one. You can store the toasted bread crumbs at room temperature in an airtight vessel for several days. Sprinkle them over salads, soups, roasted vegetables, eggs — they're delicious.
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Penne with Asparagus & Ricotta
See full recipe and method here:
A very quick vegetarian pasta recipe, this is elegant and fresh spring fare. It's a great way of stretching a bunch of asparagus to feed a group. For more greens, stir through some wilted spinach, blanched broad beans or peas, or a handful of rocket leaves.
Jeff Mauro's Cavatelli with Asparagus, Lemon & Fresh Ricotta | The Kitchen | Food Network
Jeff captures the flavors of spring in this easy pasta dish with juiced asparagus stems, lemon zest and creamy whipped ricotta!
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Cavatelli with Asparagus, Lemon and Fresh Ricotta
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 40 min (includes draining time)
Active: 25 min
Yield: 4 servings
Ingredients
One 1-pound bunch asparagus, tough ends trimmed and reserved, spears sliced on a bias into 2-inch pieces
Kosher salt and freshly cracked black pepper
1 cup (8 ounces) fresh full-fat ricotta, drained (see Cook's Note)
2 tablespoons freshly grated Parmesan, plus more for serving
2 tablespoons lemon juice plus zest of 1/2 lemon (plus more zest for garnish)
1 pound fresh or frozen cavatelli
3 tablespoons olive oil
3 cloves garlic
Grated Pecorino-Romano, for garnish
Fresh basil, for garnish
Directions
Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
Bring a large pot of generously salted water to a boil.
Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.
Cook’s Note
Fresh ricotta has a much more delicate flavor than most kinds with additives found in plastic tubs. You can find fresh ricotta in Italian markets or sometimes in supermarkets, mounded up high and packaged in small tin pails. It is often labeled as hand-dipped, hand-packed or hand-ladled. If you can't find fresh ricotta in the tins, Calabro is a good brand found in plastic tubs. If the ricotta is wet, drain in a damp cheesecloth-lined strainer set over a bowl in the refrigerator for a couple of hours.
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Jeff Mauro's Pasta with Asparagus, Lemon & Ricotta | The Kitchen | Food Network
Spaghetti with Asparagus, Peas and Fresh Ricotta
This is an easy, light summer dish that will satisfy your palette. Using fresh Ontario asparagus and peas, provides some nice crunch to your dish. Fresh ricotta is a light and creamy alternative to Alfredo sauce.
Ful Recipe is on the Blog: simplypuresimplyfresh.com
How To Make Grilled Asparagus And Ricotta Pizzettes | Recipe | Well Done
Slathered with pesto, dolloped with ricotta, and sprinkled with grilled asparagus, Grilled Asparagus-and-Ricotta Pizzettes make showstopping appetizers. Or serve these pizzettes for lunch or a light dinner—good anytime!
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How To Make Grilled Asparagus And Ricotta Pizzettes | Recipe | Well Done
Warm ricotta with asparagus gazpacho, basil and lemon - Chef: Nicholas Duonnolo from “La Ménagère”
Ingredients:
100 g fresh cow’s milk
40 g egg white
For the gazpacho:
- 2 bunches of asparagus
- 1 cucumber
- 2 bunches of fresh coriander
- 40 g apple vinegar
- Extra virgin olive oil, as needed
- Basil
For the lemon gel
- 500 ml lemon juice
- 100 ml water
- 4 g agar agar powder
Method:
1) For the baked ricotta mousse: Whisk the egg whites with a pinch of salt until firm and then carefully add the ricotta. Mix well and pour into individual oven-proof moulds. Bake at 170°C for 4 minutes.
2) For the gazpacho: Chop the asparagus, cucumber and coriander roughly and leave to marinate overnight in the apple vinegar, oil and salt. Then liquidise everything.
3) For the lemon gel: Heat the lemon juice and water in a small saucepan to boiling point, then add the agar agar. When it boils, mix well for a few seconds and then remove from the heat. Pour into a tall jug and beat. When cool, liquidise with a blender.
4) To serve: garnish a soup bowl with the lemon gel some chopped asparagus. Lay the baked ricotta mousse on top and pour the gazpacho around it, garnish with a few basil leaves.
Enjoy it's from Europe!