Roasted Asparagus With Whipped Lemon Ricotta

Asparagus is one of those vegetables that just feels springlike. I am always looking for new ways to dress it up. This easy Roasted Asparagus with Whipped Lemon Ricotta really elevates a weeknight side. Let me share the details.

Roasted Asparagus with Whipped Lemon Ricotta

It is easy to get into a rut with vegetables and fall into the habit of preparing them the same way week after week. I was looking for a way to mix up my asparagus prep and this whipped lemon ricotta idea came about after scouring the fridge. Sometimes, the best recipe ideas come from what you want to use up in the fridge.

What are the ingredients?

A very simple recipe with minimal ingredients: asparagus, lemon, & ricotta cheese are the main ingredients. I also like to throw in some cherry or grape tomatoes for color. Seasonings include olive oil, balsamic, salt & pepper, and basil.

If you do not have ricotta cheese or don’t care for it, goat cheese would also be tasty. I suggest using the part skim or full fat ricotta cheese and not the fat free. I found it a little watery for this recipe.

How do I prep the asparagus?

It’s easy as pie! Rinse and pat dry the asparagus. Trim off the ends and place onto a baking sheet lined with parchment paper. Drizzle on the olive oil, lemon, balsamic vinegar, and seasonings. Throw on your tomatoes if using.

Bake your asparagus at 400 degrees for about 15 min careful not to overcook.

How to prepare the whipped ricotta

Whisk together about 1 Cup of ricotta cheese with some lemon zest, any leftover lemon juice, salt, pepper, and basil. 

How to serve

Serve asparagus warm with a dollop of ricotta cheese mixture on top. Or, place the whipped ricotta cheese mixture onto your plate and then add the asparagus on top. Either way works.

How to store leftovers

It will work best to store the leftover asparagus and whipped ricotta separately. That way, you can warm up the asparagus and then add on any leftover ricotta whip.

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Hope this super easy Roasted Asparagus with Whipped Ricotta makes it into your weekly menu rotation. Let me know how it goes!

Yield: 6

Roasted Asparagus With Whipped Lemon Ricotta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Easy & healthy weeknight side dish. Roasted Asparagus with whipped lemon ricotta. vegetarian, gluten free, low carb

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Ingredients

• 2 lbs asparagus (cleaned & trimmed)
• 1 cup cherry tomatoes
• juice of 1 lemon
• olive oil & balsamic to coat
• 1 cup ricotta cheese
• salt & Pepper to taste
• basil to taste

Instructions

1. preheat oven to 400
2. line baking sheet with parchment paper for easy clean up
3. rinse and trim asparagus
4. place on the baking sheet
5. drizzle with olive oil, balsamic, salt & pepper & half of lemon
6. add tomatoes
7. bake for 15 min
8. in a med bowl add ricotta cheese
9. add juice of remaining lemon and a some zest
10. add salt and pepper and basil and whip
11. serve asparagus warm with a dollop of ricotta

Notes

you can sub in goat cheese for ricotta

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 119Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 113mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 9g