Asparagus & Mushroom Recipe
whipped ricotta | white truffle essence | jalapeno | shallot (V)
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Ingredients
Wash the asparagus and trim off the tough ends. Clean the mushrooms and slice them. Finely chop the shallot and jalapeno.
- 2
Whip the Ricotta
In a bowl, combine the ricotta cheese, 1 tablespoon of white truffle oil, and a pinch of salt and pepper. Whip together until smooth and creamy.
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and jalapeno, sautéing until the shallot is translucent.
- 4
- 5
Serve
Transfer the sautéed vegetables to a serving plate. Dollop the whipped ricotta on top and drizzle with the remaining white truffle oil before serving.
