Roasted Asparagus with Lemon Ricotta Sauce
Roasted Asparagus is simply roasted and served with an easy sauce made with ricotta, fresh lemon and Parmesan cheese.
Ingredients
- 1 pound (448 grams) asparagus, washed and dried
- 2 tablespoons vegetable oil
- Small pinch of salt and ground black pepper
- ⅓ cup (113 grams) ricotta
- ⅓ cup (113 grams) Parmesan cheese, grated
- Zest of 1 lemon
- ¼ teaspoon salt
- Small pinch black pepper
- ⅔ cup (227 grams) olive oil
Instructions
- Preheat oven to 425°F/220°C.
- Trim any tough end of the asparagus and spread in a single layer on a baking sheet.
Drizzle with olive oil, salt and pepper, toss to coat well. Roast for 12 to 15 minutes, 7 to 8 minutes if the asparagus is thin.
While the asparagus roasts, add the ricotta, Parmesan, lemon zest, salt, pepper and olive oil to a blender. Blend until smooth. - When the asparagus is starting to brown, remove from the oven and serve immediately topped with the sauce.
Video
Notes
The sauce recipes yields 1 cup (78 ml)
Nutrition
Serving: 1 | Calories: 98kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 181mg | Fiber: 1g | Sugar: 1g