Whipped Ricotta with Sugar Snap Peas and Asparagus
Ingredients
Whipped Ricotta
- 1 cup Whole Milk Ricotta
- 1 Tbsp Olive Oil extra virgin
- 1/2 tsp Lemon Zest
- Juice of half a lemon
- salt and pepper (to taste)
Sauteed Vegetables
- 1/2 Tbsp Unsalted butter
- 1/2 Tbsp Olive oil extra virgin
- 2 cups Sugar Snap Peas fresh
- 1 cup Asparagus fresh, cut into 1 or 1 1/2 inch pieces
- 1 Shallot diced
- 1/8 tsp Red Pepper Flakes
- 1/2 tsp Lemon zest
- Juice of half a lemon
- sea salt (to taste)
Instructions
Make Whipped Ricotta
- In a mixing bowl, add the ricotta, olive oil, lemon zest, lemon juice and season lightly with salt.
- Using a mixer with a whisk attachment, whip the ricotta ingredients at a high speed for 1-2 minutes until blended.
- Add additional salt if desired.
- Divide ricotta mixture into serving bowls or plates.
Cook Vegetables
- In a sauté pan, melt together butter and olive oil over medium-high heat.
- Add in diced shallot, peas, asparagus, red pepper flakes and lightly sauté for about 3-4 minutes, stirring frequently. Season with salt and pepper to your preference. When vegetable are lightly softened, turn off heat. Stir in lemon zest and lemon juice.
- Spoon desired amount of vegetables over the plated whipped ricotta and serve warm.