Whipped Ricotta & Artichoke Recipe
spring asparagus, mint, lemon chili, grilled bread
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Asparagus
Trim the ends of the asparagus and blanch them in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and immediately place in ice water to stop cooking. Once cooled, drain again and set aside.
- 2
Make the Whipped Ricotta
In a food processor, combine the ricotta cheese, artichoke hearts, lemon juice, olive oil, salt, black pepper, and chili flakes. Blend until smooth and creamy. Adjust seasoning to taste.
- 3
Toss the Asparagus
In a bowl, toss the blanched asparagus with mint leaves and a drizzle of olive oil. Season with a pinch of salt and black pepper.
- 4
- 5
Serve
Spread the whipped ricotta and artichoke mixture on the grilled bread. Top with the asparagus and garnish with additional mint leaves, lemon zest, and extra chili flakes if desired.
