Grilled Asparagus** Recipe
With Lemon Ricotta and Toasted Almonds
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Ingredients
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Asparagus
Lemon Ricotta
Topping & Finish
Method
Asparagus
- 1
Trim and preheat
Rinse asparagus and dry thoroughly. Trim woody ends by snapping or cutting off the bottom 1–2 cm. Preheat a grill or grill pan to medium-high (about 200–220°C / 400–425°F). If using a broiler, position rack 6–8 cm from the heat and preheat broiler.
- 2
Season asparagus
Place asparagus on a rimmed baking sheet or plate. Toss with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated.
- 3
Grill
Lay asparagus perpendicular to grill grates (so they don't fall through) and grill 3–4 minutes without moving to develop char, then roll and grill another 2–3 minutes until tender-crisp and lightly charred. If broiling, arrange in a single layer on a baking sheet and broil 4–6 minutes, turning once, until charred and tender. Remove from heat and transfer to a plate.
Lemon Ricotta
- 4
Combine ricotta ingredients
In a medium bowl, add 1 cup whole-milk ricotta, 1 tsp lemon zest, 2 tbs fresh lemon juice, 1 tbs extra-virgin olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Whisk vigorously (or stir with a fork) until smooth, creamy and slightly aerated. Taste and adjust salt or lemon juice if needed. If using, fold in 2 tbs grated Parmesan for extra umami.
Toasted Almonds
- 5
Toast almonds
Heat a small skillet over medium heat and add 1 tbs unsalted butter (or 1 tbs olive oil for dairy-free). Add 50 g sliced almonds and toast, stirring constantly, 2–3 minutes until fragrant and lightly golden. Watch closely to avoid burning. Remove from heat and transfer to a small bowl to stop cooking.
Assemble & Serve
- 6
Plate lemon ricotta
Spread a generous spoonful (about 2–3 tbs) of the lemon ricotta in the center of each small plate or create a single communal mound on a serving platter depending on style. Use the back of a spoon to make a shallow well in the ricotta for the asparagus to rest.
- 7
Arrange asparagus
Lay grilled asparagus spears over the ricotta, leaving some ricotta visible around the edges.
- 8
Finish toppings
Sprinkle the toasted sliced almonds evenly over the asparagus. Finish with a light pinch of red pepper flakes (0.25 tsp) if using, a drizzle of 1 tsp extra-virgin olive oil over the assembled dish, and scatter 2 tbs microgreens or chopped parsley. Serve with lemon wedges alongside for extra brightness.
- 9
Serve
Serve immediately while asparagus is warm. Leftover lemon ricotta can be refrigerated up to 2 days; toasted almonds are best used the same day for crunch.
