Grilled Asparagus** Recipe
Recipe information
Make Grilled Asparagus** in just 25m. With Lemon Ricotta and Toasted Almonds
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Ingredients
Asparagus
Lemon Ricotta
Topping & Finish
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.
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