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Beans, Peas and Asparagus with Ricotta

1 serving

25 minutes

Beans, peas, and asparagus with ricotta is a light and elegant dish that embodies the freshness of spring ingredients. It has roots in European cuisine, where simplicity and natural flavors are valued. The delicate ricotta adds a creamy texture, while lemon zest provides a light citrus note. Asparagus sautéed to a slight golden brown retains its crunchiness, and blanched beans and young peas make the dish rich and nutritious. Perfect for a light dinner or as a side to a main course. Serving with crispy toast drizzled with olive oil enhances the flavor further, creating a harmonious blend of creamy, fresh, and crunchy textures.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
416.5
kcal
29g
grams
7.6g
grams
63.3g
grams
Ingredients
1serving
Frozen fava beans
120 
g
Asparagus
6 
pc
Ricotta cheese
2 
tbsp
Lemon zest
0.5 
tsp
Olive oil
 
to taste
Rye bread
2 
pc
Peas
50 
g
Pea sprouts
 
to taste
Cooking steps
  • 1

    Place the beans in a heatproof dish or pot and cover with plenty of boiling water for blanching. Leave for 1 minute, drain the water, and remove the beans from the pods.

    Required ingredients:
    1. Frozen fava beans120 g
  • 2

    Trim the tough parts of the asparagus stems, grill the asparagus in a skillet, turning occasionally until lightly charred.

    Required ingredients:
    1. Asparagus6 pieces
  • 3

    Arrange pea shoots, raw peas, blanched beans, and asparagus in a deep plate. Place ricotta in a separate plate. Mix lemon zest with 1 tbsp of olive oil and drizzle. Serve with toast drizzled with olive oil and sprinkled with salt.

    Required ingredients:
    1. Pea sprouts to taste
    2. Peas50 g
    3. Frozen fava beans120 g
    4. Asparagus6 pieces
    5. Ricotta cheese2 tablespoons
    6. Lemon zest0.5 teaspoon
    7. Olive oil to taste
    8. Rye bread2 pieces

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