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.
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.
- Frozen fava beans: 120 g
2
Trim the tough parts of the asparagus stems, grill the asparagus in a skillet, turning occasionally until lightly charred.
- Asparagus: 6 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.
- Pea shoots (microgreens): to taste
- Dried peas: 50 g
- Frozen fava beans: 120 g
- Asparagus: 6 pieces
- Ricotta cheese: 2 tablespoons
- Lemon zest: 0.5 teaspoon
- Olive oil: to taste
- Rye bread: 2 pieces