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Category: Main Course
Roasted asparagus on ricotta with broad beans and chives - TastyPlanner.com
Chef: Ris Davis
What The delicate, earthy flavours of the asparagus fem, also known as ·sparrow grass·, are only revealed by cooking away the
crispness. Whether green, purple, white or wild, the vegetable’s
sweetness relies on how fresh the spears are. So if you can’t snap
them from your own patch, buy local and only in spring.
Choose Glossy straight spears of even thickness with tight tips that form a point and show no signs of seeding.
Store Wrap in damp paper towel, then plastic. and refrigerate.
They’ll keep for several days but the flavour will slowly fade away.
Try Thin spears tossed through linguine with slivers of garlic and
anchovies, or thick spears peeled halfway down, blanched, then
crumbed with grated parmesan and pan~fried.
Recipe Source: The Sydney Magazine
Ingredients
4 bunches asparagus
100ml olive oil
salt
pepper
1kg broad beans
fresh ricotta
handful of chives, chopped
Instructions
Pre~heat oven to l80C. Snap ends from 4 bunches asparagus, discard
and lie spears in a shallow baking tray. Rub in 100mL olive oil, season well with coarse salt and pepper, then roast for 20-30 minutes (depending on thickness), rolling at intervals until stalks are tender and tips crisp. Meanwhile, pop 1kg broad beans from pods. Blanch in boiling, salted water for several seconds then swiftly refresh in iced water. Squeeze larger beans from
skins, leaving tiny beans whole, then discard skins and set beans aside.
Dollop plates with a generous spoonful of fresh ricotta, place asparagus on top using a fish slice. Squeeze half a lemon and 1OOmL extra virgin olive oil onto baking tray, deglazing with a
wooden spoon, then pour sauce over asparagus. Scatter with broadbeans
and a generous handful of finely
chopped chives, and serve.
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